Have you ever wished for a dessert that’s creamy, rich, and completely plant-based? This vegan cheesecake recipe is your answer! Made with cashews and coconut milk, it’s a delightful treat that will satisfy your sweet tooth without any dairy.
Imagine sinking your fork into a slice of cheesecake that’s both indulgent and guilt-free. This recipe is perfect for those who want to enjoy a classic dessert while adhering to a vegan lifestyle. The best part? You won’t even miss the cream cheese!
A Vegan Delight for Cheesecake Lovers
This vegan cheesecake is incredibly smooth and creamy, with a hint of sweetness that perfectly balances its rich flavor. It’s a delightful dessert that can be enjoyed by everyone, regardless of dietary preferences.
Ingredients
- 1 ½ cups raw cashews, soaked for 4 hours and drained
- 1 cup coconut cream
- ½ cup maple syrup
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup coconut oil, melted
- 2 tablespoons agave syrup (optional)
- Fresh berries for topping (optional)
Instructions
- Prepare the Crust: In a bowl, mix almond flour and melted coconut oil until combined. Press the mixture into the bottom of a springform pan to form an even crust.
- Blend the Filling: In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
- Assemble the Cheesecake: Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Once set, remove from the pan, slice, and serve with fresh berries if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 6g
- Carbohydrates: 28g
