Achieving a truly creamy and stable vegan cheesecake does not rely solely on the plant-based cheese. The key lies in using functional ingredients that provide texture, stability, and a better mouthfeel.
In this recipe, we use three solutions from Aromata Chef Lab:
The result is a smooth, balanced vegan cheesecake with a perfect slice.
Ingredients
- 500 g plant-based cream cheese
- 250 ml plant-based milk
- 80–120 g sugar
- 15 g Aromata Chef Lab Inulin
- 1 g Aromata Chef Lab Guar Gum
- 2–3 g Aromata Chef Lab Agar Agar
- Vanilla or lemon to taste
What does each ingredient provide?
Inulin
Aromata Chef Lab Inulin improves creaminess and provides a smoother, silkier texture.
Guar Gum
Aromata Chef Lab Guar Gum stabilizes the mixture and prevents separation, improving consistency.
Agar Agar
Aromata Chef Lab Agar Agar provides structure and firmness without the need for animal gelatin.
Preparation
- Mix the sugar, inulin, guar gum, and agar agar.
- Heat the plant-based milk and gradually add the dry mix while stirring.
- Boil for 1–2 minutes to activate the agar agar.
- Incorporate the plant-based cream cheese and flavor with vanilla or lemon.
- Pour into a mold and refrigerate for at least 4 hours.
Result
You will get a vegan cheesecake with a creamy, stable, and professional texture, ideal for catering, baking, or high-end plant-based offerings.
With Aromata Chef Lab, functionality is also part of the flavor.
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