A plant-based diet doesn’t need to be boring! The Collective has whipped up some drool worthy recipes including this delicious plant-based savoury cheesecake tart with buckwheat crust, caramelised onions and sage-roasted tomatoes using The Collective Plant Yoghurt.
Watch this space for more plant-based inspiration!
Ingredients
Serves 10-12
Buckwheat Crust
- 1 cup buckwheat, toasted
- 1 cup coconut flakes, toasted
- 3/4 cup almonds, toasted
- 2 tbsp ground flaxseed
- 2 tbsp nutritional yeast
- 1-2 tbsp finely chopped fresh sage
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/2 cup The Collective Plant Yoghurt Natural
- 6 tbsp coconut oil, melted
- 2-3 tbsp water
Caramelised Onions
- 1/4 cup extra virgin olive oil
- 4 red onions, finely sliced
- 4 cloves garlic, finely chopped
- 2 tbsp coconut sugar/brown sugar
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- Yoghurt
Cheesecake Filling
- 3 cups The Collective Plant Yoghurt Natural
- 1/3 cup coconut oil
- 6 tbsp nutritional yeast
- 1/2 cup tahini
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 4 tsp agar
- 1/2 tsp salt
Sage Roasted Tomatoes
- 6-8 tomatoes, preferably on the vine
- Generous drizzle olive oil
- 1 sprig sage leaves, torn
- 1 tsp salt
Method
- Preheat oven to 180°C. Lightly grease a springform cake tin
- To make the crust, blitz buckwheat, coconut, almonds and flaxseed in a food processor until a crumb. Add remaining ingredients, slowly adding water, until the mixture forms a dough. Press into the base and sides of your prepared tin, smoothing with the back of a spoon. Prick the base with a fork and bake for 15 minutes
- To make the caramelised onions, heat oil in a medium saucepan or frying pan over medium-high heat. Add onions and garlic, and cook for 3 minutes until beginning to become translucent. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Add sugar, balsamic vinegar and salt, and cook for an additional 30 minutes, until very soft, dark and caramelised
- Meanwhile, make the yoghurt cheesecake filling. Beat all ingredients together until smooth, then transfer to a large saucepan and bring to a simmer over medium-high heat. Cook, whisking, for 2-3 minutes. heat
- To assemble, spread the onions over your prepared crust (reserve some for topping). Pile over the yoghurt cheesecake filling and smooth with the back of a spoon. Refrigerate for at least 4 hours or overnight, until set
- Prior to serving, prepare the tomatoes. Preheat oven to 220°C. Arrange tomatoes on a roasting tray, drizzle over olive oil and sprinkle over sage leaves and salt. Roast for 10 minutes, then reduce heat to 160°C for a further 25-30 minutes. Allow to cool slightly
- Serve the cheesecake topped with the roasted tomatoes and enjoy immediately
