Vegan Easter Cheesecake Pie
recipe

Preparation Time: 1 hour 15 minutes (including rising time)
Serving Size: 8 servings
Ingredients:
- For the dough:
- 1 cup oat or soy milk
- 25 g fresh yeast
- 1/2 tsp salt
- 1/2 cup sugar
- 2 tsp ground cardamom
- 5-6 cups all-purpose flour
- 1/4 cup oil
- For the filling:
- 400 g dairy-free soy cream cheese
- 1/2 cup sugar
- 2 tsp vanilla sugar
- 1/2 cup raisins (optional)
- 1 tbsp lemon juice
Instructions:
1. Warm the oat or soy milk until lukewarm and dissolve the yeast in it.
2. Add the salt, sugar, and cardamom. Mix well.
3. Stir in the oil and half of the flour. Knead the dough, gradually adding the remaining flour until the dough is elastic.
4. Cover the dough with a cloth and let it rise in a warm place for about 30-40 minutes.
5. Meanwhile, prepare the filling: In a bowl, mix the soy cream cheese, sugar, vanilla sugar, raisins, and lemon juice.
6. Once the dough has risen, roll it out to fit a baking sheet and place it on a parchment-lined baking tray.
7. Spread the cream cheese filling evenly over the dough.
8. Allow the pie to rise for another 15-20 minutes.
9. Bake at 175 °C (350 °F) for about 30-35 minutes or until the pie is beautifully golden brown.
10. Let it cool before serving. Enjoy it during Easter or on a spring day!
Nutritional Information (per serving):
- Calories: 250
- Protein: 5g
- Carbohydrates: 40g
- Fat: 8g
- Fiber: 2g
- Sugar: 10g

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