One can of Chickpeas WILL Change how you Think about Cheesecake

[@SauceStache]

Visit bit.ly/Noom_SauceStache_1024 to redeem your free Noom evaluation and 14-day trial!

[@Naoquerose]

Colab with Derek... kzbin.info/www/bejne/jGSTYnd3pb94haMsi=SfDj8f2myljXK6Tb

[@znavot0]

For the Crust: Graham crackers 1 stick \ ~100 grams - Vegan butter (margarine) For the Cake: 2 - cups cashews (before boiling), boiled for 15 minutes 1 - can chickpea, drained 1 - tablespoon vanilla extract 1 - can coconut cream 1/2 - cup maple syrup 2 - tablespoons nut butter (cashew, almond, tahini, or peanut - almond or cashew preferred) 2 - lemons (zest + juice, but taste while adding the juice to adjust) Large pinch of salt 3 - tablespoons cornstarch (added after blending the rest of the ingredients) Instructions: - Preheat oven to 180°C (350°F). - Line a 22 cm (9 inch) springform pan with parchment paper. - Crush graham crackers and mix with butter to form the crust. Press into the bottom of the pan and refrigerate to set. - Boil cashews for 15 minutes while preparing the rest of the recipe. - Blend all ingredients except the cashews until very smooth. Taste and adjust seasonings. - Add hot, boiled cashews to the blender and blend until completely smooth. - Stir in cornstarch and mix well. - Pour batter into the prepared pan. - Bake for 35-45 minutes (judge by looks). - Decorate and refrigerate overnight.

[@micheleparadis2808]

thank you

[@KayintheBible]

Thank you!!

[@aja1108]

Thank you for this because I was sad I could t find it.

[@michaelolsen7000]

Definitely going to give this one a try. I love cheesecake, the regular kind, but my wife is vegan so we can never experience eating it together. This could change date nights forever!

[@SauceStache]

It's going to blow your mind... it comes out like cheesecake.

[@nolow_life]

Never? You can both eat vegan cheesecake and share those experiences. Same food, no exploiting female reproductive systems or baby separation .

[@zouLworm]

@@nolow_lifethat’s exactly what he was saying..

[@rachelamoule]

How can I get the recipe with exact measurements please? The SauceStache website didn’t give its recipes to me xx

[@elietedarce1266]

​​@@SauceStacheDid you inveted neighbors for lunch? Cooking so much and still loosing weight... I can't imagine just you and Monica eating all these hugd yummy fishes. 😂😂😂

[@awesumsauce24]

I am not a vegan, but I watch these videos because it's interesting to see how different vegan substitutes are made. This may be the first recipe from this channel that may be useful to me, because I am lactose intolerant.

[@Nachtelfin0des0Todes]

Im also lactose intolerant and even get a little bloating from lactose free milk. I've been using soy milk for years, works well for cooking, but I also don't drink/use milk cold generally. So much better on my stomach, I still get my calcium from cheese (most cheeses are lactose free due to aging)

[@zenape619]

He has some great dairy free cheese recipes on here too. The potato one was really good.

[@penelopedeotte6127]

I'm not vegan either but I do incorporate some plant based recipes in my diet.

[@LeifVideen-w1h]

You could try a crust out of oats and dates- tastes great and it’s whole food😊. Love the chick pea videos!

[@orangehoneys]

Cannot tell you just how much I adore this can of chickpeas series. It is simply brilliant and I've made loads of your creations. It's bought me and my little sister a lot of joy to cook them together. Thank you heaps. ♡

[@chikatoo]

Monica you are so lucky!! I wish I had a man that cooked for me all the time!

[@fuselpeter5393]

If a man would cook that stuff for me I would change sides. xD nah

[@janerishbaluca1529]

Alright this could be lifechanging

[@SauceStache]

It really is!! ITs wild

[@jumano]

really, don't expect too much. I'm sure it's great but it's going to taste like chickpeas.

[@yaneznayoui1597]

@@jumano It doesn't.

[@RottenlyMoodyChild]

Oh, hell yes! My favourite dessert made with a can of chickpeas? Don't mind if I do. Looks amazing.

[@GeckoHiker]

I like to make Lemon Teasecake with millet. I'm going to try making chickpea based "cheesecake", since I buy dried chickpeas in bulk, too.

[@rymalia]

You forgot to use the aquafaba to make a whipped cream topping!!

[@finnical9718]

Ok, I actually made this, notes below: This is quite good. It is extremely thick to the point of being pasty, I am suspecting the corn starch is entirely unnecessary. It set very firmly after only two hours in the fridge as well. I'm wondering if more chickpeas would be better; the cashew cream cheese flavor is very strong. That might result in less cheese-cakey flavor, but it might be a better flavor. We ended up using 3 tbsp lemon juice and 2 tbsp apple cider vinegar and it maybe could have used more. The "pinch of salt" in the second half of the recipe is visibly huge and we ended up using several pinches to make it good. It's possible more vanilla would have been better. Overall thrilled with this recipe and I can't wait to tinker with it!

[@finnical9718]

The recipe (which is not on the website): 2 cups cashews 1 can chickpeas 1.5 tbsp vanilla 1 can coconut milk 1/2 cup maple syrup 2 tbsp almond butter 2 lemons zested 3 tbsp corn starch 1. Preheat the oven to 350 degrees. 2. Put cashews in saucepan, cover with water and a pinch of salt. Book for 15 minutes. 3. Add to blender: Chickpeas Vanilla Coconut milk Maple syrup Almond butter Blend to super smooth. 4. Grate in lemons for tang. (Consider vinegar, lactic acid, lemon juice). Add a massive pinch of salt, between a tsp and tbsp. 5. Taste it. It should taste like cheesecake at this point. 6. Add cashews to blender mix, blend to smooth. Add cornstarch quickly, pulse blender. Then pour quickly into prepared crust. Add topping of Graham cracker if desired. 7. Bake at 350 for 35-45 minutes, checking at 35 minutes. It will be browned and may be cracking on top when finished. 8. Refrigerate overnight.

[@embaubaatelier]

I've always had cheesecake for my birthday and stop that tradition when I went vegan, I'm definitely going to try this out!

[@MovableNu]

I’m not vegan, but I’ve always preferred no-bake cheesecake to regular. I discovered a few years ago that I’m lactose intolerant, so that may have been part of the issue. I’m existed to see how I like this vegan cheesecake! Thanks for the recipe!

[@MyrtheDV]

I'm so excited to try this one! Also, you both look so good! Thank you for honesty trying something out yourself before advertising it to us.

[@kathypariso6102]

Press the Graham crumbs into the pan with the flat bottom of a round glass. It will push them up the sides too and compact them evenly.

[@moniqueclarke2333]

This looks so amazing!! I'm all over this for the holidays!! Thank you for sharing ❤️

[@Livv_it_is]

I was sceptical but Monicas reaction got me like...I need to try that!! hahahah

[@aja1108]

Exactly

[@kayegooey7454]

They way you two wolfed it down, it must be really good.

[@forwimp]

I'm inspired. But, since we are working hard to reduce our omega6 and increase omega3 fats, I'm going to try a crust of walnuts and dates. And for the filling, chickpeas blended with chia seeds, maybe some avocado, and the other stuff you used. Advantage, it won't need baking, and will set up in the fridge.

[@zachcain2639]

Flax seed is also high in omega 3 and could be good to help with binding. And hemp hearts might good in your filling since they’re creamy and high in omega 3

[@paulkieffer4536]

Hell yeah brother! This is getting made this weekend for sure. Thanks Mark!!

[@mcanultymichelle]

Amazing👍 I’m not sure if it works with vegan cheesecake but when you’re making a regular cheesecake ,if you crack the oven door open and let it cool down in the oven that is supposed to stop it from cracking 🤷‍♀️

[@trizhaay]

Looks fantastic! Right on time for the holidays! Thank you❤

[@maetaylor5677]

I want to try making this. Monika sold me on it

[@Echoesoftheheart713]

You've done well. Thank you for sharing your journey ❤

[@cdronk]

Great video. I'm really happy you went back to your old video format.

[@Alieombaba]

Oh man I definitely gotta make this!! My hubby would love it!!

[@KeepOnGrowin]

I am definitely trying this!

[@chayeh9416]

Thanks for creating these awesome recipes! We in vegan land so need cheesecake too.😊

[@1998tkhri]

I've done a silken tofu vegan cheesecake which is great.

[@suekurtz1024]

Could you share your recipe too? I want to make bot kinds for thanksgiving

[@truthwins1443]

Could share your recipe please?

[@1998tkhri]

@@suekurtz1024 @suekurtz1024 2 blocks silken tofu, drained 1 cup sugar ⅔ cup raw cashews 4 Tablespoons melted butter 3 Tablespoons cornstarch 1 Tablespoon agar agar ½ cup water 5 teaspoons nutritional yeast 2 teaspoons apple cider vinegar ⅛ teaspoon salt ½ teaspoon vanilla extract Blend. Boil until thickened. Fill. Chill

[@ColburnClark]

This looks incredible. Huge fan of cashew based cheeses. Will be making this soon!

[@cindystrother7710]

Thank you so much for sharing your awesome recipe

[@carmenmarcinkiewicz7149]

Oh my gosh!! Wooohoooo! THANK YOU.

[@SauceStache]

You are so welcome!!! This comes out soo good! !

[@FeelinTangerine]

This would be absolutely amazing for the holidays. thank you so much.

[@bam111965]

Thanks! This is my plan for the holidays.

[@tamcon72]

What an ingenious application for the versatile lil' hummus pal! Would eat the whole thing, and I don't even have a sweet tooth, LOL! Thanks for posting 🙂

[@felisamoniquette2641]

Now it’s Peas cake. 😁👍🏼

[@S-Lewis]

I have been looking for a good New York styke vegan cheesecake recipe for 10 years. Usually includes Toffuti Cream Cheese spread. Will give this one a go! Much less expensive!

[@CristinaAcosta]

This will be my thanksgiving dessert. Im modifying it with pumpkin spice flavor profile.

[@mattvond3814]

looks amazing!! definitely making this for the holidays

[@Bugginses4]

I might have to try this but add more lemon for a lemon cheesecake! Hopefully it comes out just as good!

[@LynneCooney]

Lemon extract exists.

[@Bugginses4]

@ I know this

[@RealJonzuk]

Great video to watch while eating my super cinnamon oatmeal i add a ton of cinnamon and vanilla powder and i put in blueberries, 250 grams of oats soaked for like 20 minutes

[@shunwilliams6180]

Amazing video thank you ❤❤❤

[@rcfnc]

Looks yummy!

[@zoiids7192]

Gonna try it out this weekend :)

[@deborahhayes2018]

OK! I'm definitely going to make this ❤😊

[@zeromageling]

Oooh I have everything I need for this…gonna go try it!

[@_-Zoe-_]

Cannot wait to try this out for my NY Cheesecake loving valentine!

[@mynexusca]

Asalamalaikum woooow thank you for this recipe God bless you and your family InshaaAllah thank you can't wait to try this brother.

[@SoliGirlTV]

I love your channel! Thank you!! 😊

[@gohawks3571]

Can I say, I'm loving the recipes lately! Not that the other recipes weren't good, and they're certainly what brought me here, but I was looking for all these truly veggie based recipes (I guess this one isn't exactly that, but I can't wait to try it😋). Keep it up, it's just what I was looking for! 💚🧅🍠🍅🥔🥦🌽🥬💚

[@MrNioMoon]

I’m SO going to make this!!!

[@aleksandrabojadjieva4924]

I would like to try this!

[@barbara777]

I'm SO EXCITED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@kellycarroll6829]

this vegan cheesecake is delish I'm sure. you are doing a good job with your food science!💚

[@colinwest9000]

That turned out so good.

[@k.karmas1126]

Like errybody else, OMG! Gotta try this. Over the holidays, though.

[@SauceStache]

Yeah this is definitely a try for sure!!!

[@alpinestar5496]

I'm going to try this! you look great by the way

[@mikeince2929]

Cool thanks

[@RachelKay528]

Okay I NEED to try this

[@SauceStache]

It's a must try!!! Sooo wild!!!

[@rpr8]

That looks so freaking good.

[@wfaddwadadw]

love chickpeas they are super versatile

[@stereosympathy]

Alright, I have literally every ingredient for this in my kitchen right now. I'm making this tomorrow!

[@shunwilliams6180]

I have to try this recipe ❤❤❤

[@austin2842]

Looks really good. I dont have maple syrup, but I have a lot of honey, and I'm wondering if that would work as a substitute.

[@jenniferngure1136]

This seem so nutritious. Must try.

[@JTMusicbox]

It sometimes seems like you’re known for your efforts in transforming plants into convincing meat replacements, but I think it’s the transformation that is most compelling regardless of what into what. The video checks all the boxes. Turning chickpeas into a convincing cheesecake is unexpected and awesome!

[@davemitten6137]

You can throw a scoop or two of protein powder unflavoured in there too and use sweetner if you're loosing weight

[@truthwins1443]

Looks awesome 😋, one question, would the coconut cream make it taste like coconut though ?

[@finnical9718]

Nope

[@carlosalba9690]

This looks delicious! I'm curious if removing the garbanzo bean skins would make for a smoother cheesecake.

[@ria1636]

It definitely should. :)

[@anntecz]

Truly amazing

[@fslayer1290]

My lactose intolerant tummy system thanks you. 😊

[@di_nwflgulf3547]

Only dif I will make...pepita seeds....but this looks amaz....

[@Cali-is-top10]

Yum! Maybe I’ll make it for Thanksgiving!

[@Dengee]

OMG!!! I might have to try this! Looks quite labor intensive but for a special occasion...ok!

[@finnical9718]

Extremely easy to make compared to other baked goods. Give it a shot! I did.

[@SuperMadruss]

Hi Mark, I'm excited to make this Peascake for my vegan children. How could I alter the recipe to make it a chocolate cake? Thank you very much.

[@lorriangus]

Damn, that looks great. What a wonderful idea.

[@gatomaru]

correct me if i'm wrong but in regards to the caloric content this recipe is much higher than the usual cheesecake, right?

[@davidgardner1067]

Great video, thanks. Couldn't you use dates instead of the maple syrup?

[@SauceStache]

Absolutely!!! There are a few different sweeteners I tend to use. For this I didnt want to up the fiber content much more, but really it's nothing to worry about. I think that would come out really good

[@davidgardner1067]

@SauceStache Thank you for your reply. I appreciate it. I've been watching your videos for years now, since you had the white and red background. Thanks so much from Long Beach, CA.

[@SauceStache]

Ahhh that’s going back!!! Miss the old studio! Thank you so much for being around

[@majazielinska909]

I can’t eat cashews 😢 Do you think I could replace it with e.g. millet?

[@d.rabbitwhite]

In lieu of nuts, what replacement would have a similar flavor and texture? The use of sunflower or pumpkin is the typical go to. The pumpkin turns stuff green. the sunflower does not have richness of cashews, and the 3rd go to, pine nuts, is super expensive. I am wondering if anyone knows of something other, that I may be missing. Maybe using tahini? That would likely change the liquid content, a bit.

[@corbanx0809]

Fun Fact: German cheesecake isn't made with (cream)cheese, but with Quark. You call it curd afaik. I am still trying to get it vegan. I need to test and compare your recipe to my current iteration. Thx for the inspiraton.

[@jumano]

ever tried tofu? I'd combine silken and regular tofu, add nutritional yeast and lemon, starch and plantbased milk.. might do the trick. Will definitely be closer to the original than chickpeas ;)

[@laurasnow7822]

I love cheesecake. I would usually do like just coconut yogurt, some methylcellulose and a few other things with a graham cracker crust, but this one looks way better.

[@melaniegee]

Looking forward to this one! And look how small you are! Looking good!

[@felderup]

well, i know a bunch of people that might get a kick out of trying it, long as they keep it away from me i'm happy.

[@tayne5009]

Monica is just wellying right into that cheesecake, it won't last the day.

[@gohawks3571]

It wouldn't around me either 🤭 Although I just made a chocolate cake for my mother in law, and it did last the week! But it wasn't my cake, so...

[@IrnBruNYC]

Tip: The coconut milk available in cartons at an Asian grocery store (I use Aroy-D) is MUCH better than what you get in a can.

[@BobRooney290]

this impacted my blood sugars big time. i do not recommend to anyone on keto to replace low carb cream cheese with mega high carb chickpeas. 2 cups of cream cheese is 26g carbs, 2 cups of chickpeas is 242g of carbs. that's insane! i learned the hard way.

[@christinesulkowski3602]

The glucose goddess has hacks to make your blood sugar less spikey

[@1mollymom]

This looks incredible and I would love to try it but I cannot find the recipe on your site as it is filled with ads and hard to navigate. Even when I click on what seems to be the right link, I end up on an ad page. So frustrating. Please update your post to include a direct link. Thank you.

[@jjsquad8898]

Hey, I love your channel, except for the fact that there are no printed recipes. For example, I re-watched this and wrote down all the steps and amounts, but you never mentioned the temperature for the oven! This is crucial information and if I don't have an idea (I would guess 350 degrees F?), it could be disastrous to the cake. Baking is usually very precise and can't be estimated like regular cooking can. Please let us know if you have a place where the recipes are written down with all the information. Many thanks! Love your wife, too! She's super sweet.

[@robindawn]

Right at the start (at 49 seconds) he says first preheat the oven, 350 degrees

[@Longevitylifestylemedicine]

He did.

[@finnical9718]

Please post the recipe since he didn't!

[@darrenlee8981]

I’ve seen chopped walnuts used for the crust. Would’ve been much healthier.

[@Minyassa]

I'm not vegan, but I love using chickpeas to add more protein and sustainability to my diet and this is eye-opening. Is there an affordable substitute for raw cashews that would work with this recipe?

[@melaniefriesen2290]

Sunflower seeds would probably work just as well. The colour will be a bit different, though.

[@Minyassa]

@@melaniefriesen2290 Thank you!

[@Mustela_Furo]

Where is the recipe? I would love to try this!

[@louisea966]

oh, definitely keen to try... might use less cashews and more chickpeas cos $$$

[@abbeydove123]

Hmmm. My problem is that we have nut allergies. I just don't know what could substitute for the cashews.

[@briv_turnin_burnin1886]

Thinking about adding some pumpkin for a pumpkin cheesecake...any thoughts/adjustments you might make?

[@MysticalDreamFire]

Looks good! My son in law can't have cashews or cornstarch, would almonds work?, and tapioca or potato starch? If i try i will report back. Ty again for the recipe!

[@finnical9718]

Maybe tofu and almonds?

[@Sparkel1000]

can i use noom just for health purposes, not for losing weight? i'm a good weight

[@blackrosenuk]

Most of my fam (non-vegans) have nut and/or sesame allergies. I'd love to make this for the holidays, but any ideas about what I could bu for the nut butter/tahini??

[@dreadfairy6963]

Sunflower seed butter!

[@home.and.heart.]

Hi, first time viewer. Can you please tell me what temp, you didn't say and I cannot find the recipe? Maybe it is not out yet? Thank you.

[@finnical9718]

350, beginning of video