{"id":8634,"date":"2017-08-22T16:09:07","date_gmt":"2017-08-22T20:09:07","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=8634"},"modified":"2022-08-25T17:37:09","modified_gmt":"2022-08-26T00:37:09","slug":"vegan-cheesecake-nutfree-soyfree","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegan-cheesecake-nutfree-soyfree\/","title":{"rendered":"Vegan Millet Cheesecake with Yellow Plum Compote | Nut-free + Soy-free + Gluten-free"},"content":{"rendered":"\n

A creamy tangy vegan millet cheesecake recipe<\/strong> served with a delectable plum compote. This cheesecake is made with millet and is nut-free, soy-free and gluten-free.<\/p>\n\n\n

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During last week\u2019s grocery shopping, we stumbled on some gorgeous yellow plums imported from Spain. You might have seen them already on our Instagram feed. I do try to buy local but these golden beauties were simply irresistible. And coming from Spain, I had no doubt they\u2019d be sweet and delectable. We took a punnet home. Digging our teeth into one of these delightful drupes and gulping the nectar out, we realised how so much more exquisitely delicious they were. These plums were so gorged with juice that you could poke a straw into them and just drink all the juice out. The next day, with no ado, we went to fetch another punnet! They were heavenly to eat on their own and I wanted to experience them in a cooked dish too.<\/p>\n\n\n

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I remembered the Coconut, Lime and Pineapple slice<\/em><\/strong><\/a> that we very much enjoyed at the Caf\u00e9 Chat l\u2019Heureux<\/strong> (Happy Cat Caf\u00e9) and it has been lingering in mind ever since. I\u2019ve been meaning to reproduce something similar at home and now was the chance \u2013 I  swapped in the plums for the pineapple.<\/p>\n\n\n\n

Most vegan cheesecakes are nut-based. But what to do when we have nut allergies? I could go with a tofu-based cheesecakes which I have experimented with in the past in this Chocolate Spanish Paprika Cheesecake<\/a>. I knew tofu could not be the only option out there. <\/p>\n\n\n\n

Google quickly revealed a somewhat unsuspecting ingredient that aroused my curiosity \u2013 millet. I had to try it out. This proved out to be one of the best uses for millet which provides a rather creamy neutral yet slightly nutty base for tangy flavours to transmute everything into a vegan cheesecake \u2013 nut-free, soy-free and easily made gluten-free too!<\/p>\n\n\n\n

Millet cheesecake is a definite winner. It is one of those recipes that quickly become a favourite in your repertoire of dishes to be made over and over again. It is worth trying even for those who don\u2019t particular enjoy millet. In this cheesecake, it is just something else.<\/p>\n\n\n\n

Though this vegan millet cheesecake is inspired from the Coconut, Lime and Pineapple dessert from Caf\u00e9 Chat l\u2019Heureux, I have added my own twist to it. <\/p>\n\n\n\n

I decided to make a compote with the plums to serve as a topping. This compote is cooked on high heat to quickly evaporate the liquid. It is great to serve as a spread or topping with other foods like porridge or rice puddings. <\/p>\n\n\n\n

The plums were extra sweet although when cooked they turned a little bit tangy. Nevertheless I kept the additional sweetener rather low as I kind of like the tanginess with the cheesecake. Feel free to sweeten the compote to your liking and cook for a little longer if needed until the sauce is thickened.<\/p>\n\n\n

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A little sprinkle of lime zest finishes off everything but also dramatically intensifies the overall taste \u2013 I would not skip it.<\/p>\n\n\n\n

Vegan Millet Cheesecake with Yellow Plum Compote<\/h2>\n\n\n\n

Enjoy the video. Don’t forget to give us a thumbs up on YouTube<\/a> if you’ve liked it.<\/h4>\n\n\n\n
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