The most commonly asked question about making a vegan cheesecake is whether you can use the gluten free dipping sauce, and the answer is definitely yes!
It’s made with no dairy or meat, and is perfect for any occasion, from a picnic to a party!
Here’s how to make a vegan cheese cake!
Get the ingredients.
I’ve used all natural gluten free options, but you can make it vegan if you want, too.
Gluten Free Coconut Milk Dipping sauce is also a good option, though it can be expensive.
The coconut milk is a great substitute for dairy milk.
Mix it all together.
For the dipping sauce recipe, I used vegan coconut milk and coconut oil (the kind that you use in your food processor).
The recipe calls for 1 tablespoon of coconut oil, which is a good amount of coconut for a dipping sauce.
If you want to use coconut cream, add it, too!
Melt the coconut oil in a large saucepan and heat on low heat until it starts to bubble.
Add the coconut milk, coconut cream and the coconut.
Allow to simmer for about 5 minutes, until the coconut cream starts to thicken.
Once the coconut is soft and thick, add in the coconut butter.
Once melted, whisk to combine.
Add in the vanilla and stir until the sauce is thickened.
If it’s too thick, use a tablespoon or two of the dipping liquid, then whisk it back in to smooth it out.
Add more coconut cream or vanilla if needed.
Let it sit for about five minutes before serving.
If the coconut sauce is too thick or not thick enough for you, add some more coconut milk or a few tablespoons of coconut cream.
If you’re in a pinch, you can also add a few drops of honey or agave nectar for a hint of sweetness!
You can also use coconut oil as a dipping liquid.
The only downside to this dipping sauce is it’s very expensive, and requires a bit of preparation.
However, I found it to be a great way to use up leftover coconut milk left over from my lasagna lasagna!
What are some of your favorite recipes to make vegan cheesecakes?
Do you make a vegetarian version?
Have you tried vegan and gluten free?