Description
This creamy vegan cheesecake is a delicious and healthier alternative to traditional cheesecake, made without dairy, eggs, or refined sugar. It’s perfect for those following a vegan or gluten-free diet and can be customized with various toppings.
Ingredients
- 2 cups raw cashews
- 1/2 cup canned coconut milk
- 1/4 cup coconut oil
- 1/4 cup lemon juice
- 1 tbsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup maple syrup or agave
- Optional crust: 1 1/2 cups graham cracker crumbs or crushed cookies, mixed with 2-3 tbsp melted coconut oil
Instructions
- If using a crust, mix the graham cracker crumbs or crushed cookies with melted coconut oil and press firmly into the bottom of a springform pan or lined baking dish.
- Soak the raw cashews in a bowl of water for at least 6 hours or overnight. For a quicker method, cover them with boiling water and soak for 1 hour.
- Drain and rinse the soaked cashews.
- Add the cashews, coconut milk, coconut oil, lemon juice, vanilla extract, salt, and maple syrup to a high-speed blender.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the filling over the crust and smooth out the top.
- Refrigerate for at least 6-8 hours or until firm. For a firmer texture, freeze for a few hours, then thaw slightly before serving.
- Top with fresh fruit, chocolate sauce, or any desired toppings before serving.
Notes
- You can use store-bought vegan graham crackers or gluten-free cookies for the crust.
- The cheesecake can be made in advance and stored in the fridge for up to 5 days or frozen for up to a month.
- Adjust the sweetness to taste by adding more or less maple syrup.
- If you prefer a baked version, bake at 350°F for 30 minutes, then chill before serving.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
