Perfect for a dairy-free grazing platter, this Savoury Vegan Cheesecake is an easy make ahead appetizer. With a mild umami flavour, you’ll love this savoury cheesecake smeared over hearty crackers. It’s super easy to make too — just like our sweet vegan cheesecakes, all of the ingredients go straight into the blender. After that, it’s just bake, chill, and garnish if desired.
This Savoury Vegan Cheesecake is made with chickpeas, aquafaba (the liquid from canned or cooked chickpeas), miso paste, olive oil, salt, and the Mother Mix. If you don’t have the DIY Mother Mix on hand, the recipe card includes the equivalent ingredients: almond flour, nutritional yeast, tapioca starch, and salt. (Check it out though – you can store it in the pantry and use it to make over 15 comfort food recipes.)
Miso is a fermented paste made from beans and grain. If you are gluten-free, please check the ingredients, as some misos are gluten-free and some are not. For this recipe, we used used amano genmai, or brown rice miso, which contains brown rice, soy beans, sea salt, water, and a culture. Even though the recipe requires only a tablespoon, it’s an important component, as it provides a tangy, funky, umami note.
You’ll find miso paste in the refrigerator at most well-stocked grocery stores or Asian markets.
This is a very straightforward recipe that just takes a few minutes of preparation. There are images below: Toss the ingredients in a blender, blend until the chickpeas are fully pureed and everything is well-combined. Pour the batter into a small springform pan and bake for about 25 minutes. Let cool and then chill in the fridge for a few hours before removing from the springform pan. After that just garnish as desired. We love it with topped with a mix of different coloured olives and tangy tiny Peruvian cherry peppers (also called Sweety Drop peppers). You could also use caramelized onions, roasted garlic, or roasted red peppers. It will keep well for several days in the fridge, so it’s great make ahead appetizer option for a party or for a grazing platter.
About the Mother Mix
You can make this Savoury Vegan Cheesecake even faster if you the DIY Mother Mix on hand.
The Mother Mix is your shortcut to making a wide variety of creamy or cheesy plant-based recipes. Use it on its own to make a simple dairy-free or vegan cream sauce or as a base for a dip. The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and then store in your pantry so it’s ready when you are to make some delicious comfort food.
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- French Onion Dip (Dairy-Free, Vegan) – in free ebook.
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- Mushroom Tetrazzini (Dairy-Free, Vegan) – in free ebook.
- Refried Bean Quesadillas (Dairy-Free, Vegan) – in free ebook.
- Savoury Vegan Cheesecake (Dairy-Free, Vegan)
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Other Appetizer Ideas
- Garlicky Chimichurri (vegan and gluten-free)
- Salty Crispy Tofu (vegan and gluten-free)
- 3-ingredient Sun-dried Tomato Hummus (vegan and gluten-free)
- Beautiful Beet Hummus (vegan and gluten-free)
- Hot Spinach Dip (vegan, gluten-free without bread bowl)
- French Onion Dip (vegan and gluten-free) — in free ebook
- Sweet and Spicy Pearl Onions (vegan and gluten-free)
Printable Recipe Card: Savoury Vegan Cheesecake
Savoury Vegan Cheesecake
appetizer. Garnish with olives, roasted or pickled peppers, caramelized onions, etc and serve alongside some hearty crackers.
- 3 tablespoons olive oil
- 1/4 cup cooked chickpeas
- 3 tablespoons aquafaba (the liquid from canned or cooked chickpeas)
- 1 tablespoon miso (We used brown rice miso which is gluten-free. Not all miso is gluten-free, so check before using.)
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup Mother Mix
Optionally, if you don't have the Mother Mix:
- 1/2 cup almond flour (also called ground blanched almonds)
- 1.5 tablespoons tapioca starch (also called tapioca flour)
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt (add more to taste)
Optionally, for garnish
- mixed olives, roasted peppers, Peruvian or Sweet Drop peppers, sundried-tomatoes, roasted garlic, etc.
- Preheat oven to 350F.
- Put all ingredients in blender and blend until the mixture is a thick and the chickpeas are completely incorporated. Pour into a 4 1/2 springform pan and bake at 350F for about 25 minutes.
- Let cool and refrigerate for a few hours before removing from the pan.
- Garnish with your choice of olives, pickled or roasted peppers, Peruvian or Sweety Drop peppers, roasted garlic, fresh thyme leaves, etc. Serve with hearty crackers.
StoringThis will keep well in the fridge for at least 3 or 4 days.
Is Miso Gluten-Free?If you are gluten-free, please check the ingredients, as some misos are gluten-free and some are not. For this recipe, we used used amano genmai, or brown rice miso, which contains brown rice, soy beans, sea salt, water, and a culture.
Nutritional InformationNutrition information is an estimate only and does not include garnishes.
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