Vegan cheesecake is a healthier alternative to traditional cheesecake recipes, as it’s dairy-free and contains no refined sugars. The creamy texture comes from soaked cashews, and the crust is made with a delicious combination of nuts and dates. It’s a dessert you can feel good about eating and sharing with your loved ones.
Number of Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 4 hours (chilling time)
Total Time: 4 hours 20 minutes
Cuisine: Vegan Desserts
Ingredients:
For the Crust:
- 1 cup pitted dates
- 1 cup raw almonds
- 1/4 teaspoon sea salt
For the Filling:
- 2 cups raw cashews (soaked in water for at least 4 hours or overnight)
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Topping (optional):
- Fresh berries or fruit of your choice
Equipment/Utensils Required:
- Food processor
- High-speed blender
- 8-inch springform pan
- Spatula
Preparation Steps:
- Prepare the Crust:
- In a food processor, combine the pitted dates, raw almonds, and sea salt. Pulse until the mixture forms a sticky dough.
- Press the dough evenly into the bottom of an 8-inch springform pan. Place the pan in the refrigerator while you prepare the filling.
- Prepare the Filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine the soaked cashews, full-fat coconut milk, maple syrup, melted coconut oil, fresh lemon juice, and vanilla extract. Blend on high until the mixture is smooth and creamy, scraping down the sides as needed.
- Pour the filling over the prepared crust and use a spatula to smooth the top.
- Cover the pan with plastic wrap and place it in the refrigerator to set for at least 4 hours, or until firm.
- Serve:
- Once the cheesecake has set, carefully remove it from the springform pan.
- If desired, top the cheesecake with fresh berries or fruit of your choice.
- Slice and serve chilled. Enjoy!
Nutritional Information (per serving):
- Calories: 365
- Total Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
Vitamins and Minerals (per serving):
- Calcium: 2%
- Iron: 12%
- Vitamin C: 4%
- Magnesium: 20%
- Potassium: 10%
Vegan Cashew Cheesecake
Vegan cheesecake is a healthier alternative to traditional cheesecake recipes, as it's dairy-free and contains no refined sugars. The creamy texture comes from soaked cashews, and the crust is made with a delicious combination of nuts and dates. It's a dessert you can feel good about eating and sharing with your loved ones.
Ingredients
For the Crust:
- 1 cup pitted dates
- 1 cup raw almonds
- 1/4 teaspoon sea salt
For the Filling:
- 2 cups raw cashews soaked in water for at least 4 hours or overnight
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Topping (optional):
- Fresh berries or fruit of your choice
Instructions
- Preparation Steps:
- Prepare the Crust:
- In a food processor, combine the pitted dates, raw almonds, and sea salt. Pulse until the mixture forms a sticky dough.
- Press the dough evenly into the bottom of an 8-inch springform pan. Place the pan in the refrigerator while you prepare the filling.
- Prepare the Filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine the soaked cashews, full-fat coconut milk, maple syrup, melted coconut oil, fresh lemon juice, and vanilla extract. Blend on high until the mixture is smooth and creamy, scraping down the sides as needed.
- Pour the filling over the prepared crust and use a spatula to smooth the top.
- Cover the pan with plastic wrap and place it in the refrigerator to set for at least 4 hours, or until firm.
- Serve:
- Once the cheesecake has set, carefully remove it from the springform pan.
- If desired, top the cheesecake with fresh berries or fruit of your choice.
- Slice and serve chilled. Enjoy!
Notes
Nutritional Information (per serving):
- Calories: 365
- Total Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Calcium: 2%
- Iron: 12%
- Vitamin C: 4%
- Magnesium: 20%
- Potassium: 10%
