Vegan Cheesecake
This vegan cheesecake is made with a creamy cashew filling and a crunchy almond crust.
Ingredients - Serves 8
- Mint leaves - For garnish
- Fresh berries - For topping
- Coconut oil - 1/4 cup, melted
- Vanilla extract - 1 teaspoon
- Lemon juice - 1/4 cup
- Maple syrup - 1/2 cup
- Coconut milk - 1/2 cup
- Cashews - 2 cups, soaked
- Dates - 1 cup, pitted
- Almonds - 1 1/2 cups, soaked
Let's Get Started
- In a food processor, blend the soaked almonds and dates until they form a sticky crust mixture.
- Press the crust mixture into the bottom of a springform pan and refrigerate.
- In a blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and melted coconut oil. Blend until smooth and creamy.
- Pour the cashew filling over the crust in the springform pan.
- Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
- Once set, remove the cheesecake from the springform pan and transfer to a serving plate.
- Top with fresh berries and garnish with mint leaves.
- Slice and serve chilled.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Calories: 350
- Fat: 20g
- Carbs: 30g
- Protein: 8g
- Sodium: 150mg
- Sugar: 15g