Cashew Crust Vegan Cheesecake
A creamy and rich vegan cheesecake with a nutty cashew-based crust, perfect for a decadent dessert.
Ingredients
For the crust:
- 1 cup raw cashews
- 1/2 cup pitted dates
- 2 tbsp coconut oil melted
- 1/4 tsp vanilla extract
For the filling:
- 2 cups cashews soaked in water for at least 4 hours
- 1/2 cup coconut milk
- 1/4 cup maple syrup or agave syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For topping (optional):
- Fresh berries or berry compote
- Mint leaves for garnish
Instructions
- To make the crust, blend the cashews, dates, melted coconut oil, and vanilla extract in a food processor until the mixture sticks together.
- Press the mixture into the base of a springform pan to form an even layer. Place in the fridge to set while making the filling.
- For the filling, drain the soaked cashews and blend them in a food processor with coconut milk, maple syrup, lemon juice, vanilla extract, and a pinch of salt.
- Blend until smooth and creamy, scraping down the sides as needed.
- Pour the filling over the crust and smooth the top with a spatula.
- Chill in the fridge for at least 4 hours, or until firm.
- Before serving, top with fresh berries or berry compote and garnish with mint leaves if desired.
NUTRITION FACTS (Per Serving)
Calories: 280 kcal
Carbohydrates: 30 g
Fat: 18 g
Protein: 6 g