Millet Cheesecake with Salted Caramel Sauce

  • Succulent vegan cheesecake.
  • Delicious and easy to make.
  • Perfect combination of sweet and salty flavours.
  • Gluten-Free.

Other Ingredients


    1. Cook millet grain in 450ml of soya milk and leave to cool.
    2. Cover dates with boiling water and leave to soak.
    3. Preheat oven to 180°C.
    4. Place cooked millet, 125ml soya milk, 125ml oat cream, lemon juice, sugar, cornflour, cardamom and a sprinkle of salt in the blender or food processor and blend until smooth.
    5. Add cranberries and stir with a spoon.
    6. Pour the mixture into the 22cm cake tin. Place in the oven and bake for 45 minutes. Leave to cool.
    7. Place soaked dates, 125ml oat cream and a generous sprinkle of salt in the blender and blend until smooth.
    8. Chop hazelnuts.
    9. Spread the date sauce over the top of your cake and sprinkle with hazelnuts.
    10. Best served chilled.