you can make a delicious and creamy vegan cheesecake that rivals its traditional counterpart! Here’s a basic recipe for a creamy vegan cheesecake
For the crust:
For the filling:
- 2 cups raw cashews, dried after being soaked in water for at least four hours or an entire night.
- 1/2 cup coconut cream (the solid part from a can of full-fat coconut milk)
- 1/2 cup maple syrup or agave nectar
- 1/4 cup lemon juice
- 1 teaspoon vegan vanilla extract
- Pinch of salt
For the topping (optional):
- Fresh berries or fruit compote
Preheat your oven to 350°F (175°C).
In a food processor, pulse the vegan graham cracker crumbs and melted vegan butter until they resemble wet sand.
In order to create a uniform layer, push the crust mixture firmly into the bottom of a 9-inch/23 cm springform pan.
In the same food processor (no need to wash it), combine the soaked and drained cashews, coconut cream, maple syrup or agave nectar, lemon juice, vanilla extract, and a pinch of salt. Blend until it’s creamy and smooth, stopping to scrape the sides as necessary.
Pour the filling over the crust in the springform pan, smoothing out the top with a spatula.
Bake the cheesecake in the preheated oven for about 45-50 minutes or until the edges are lightly golden and the center is set. The center should still wiggle just a bit.
Remove the cheesecake from the oven and let it cool in the pan for about 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours (or preferably overnight) to firm up.
Once the cheesecake is fully chilled and set, carefully remove it from the springform pan.
If desired, top the cheesecake with fresh berries or a fruit compote before serving.
This creamy vegan cheesecake is rich, smooth, and satisfying, making it a perfect dessert for special occasions or simply as a delightful treat. The cashews provide a creamy texture, while the coconut cream adds richness, and the maple syrup or agave nectar adds sweetness. Enjoy your dairy-free and egg-free cheesecake!