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Vegan Cheesecake Recipe Cashew.

Vegan Cheesecake Recipe Cashew.

Here’s a simple vegan cashew cheesecake recipe! This recipe is raw, dairy-free, and easy to make.

Vegan Cashew Cheesecake Recipe

Ingredients:

For the crust:

  • 1 cup almonds or walnuts (or a mix)
  • 1 cup pitted dates
  • 1/4 cup shredded coconut (optional)
  • Pinch of sea salt

For the filling:

  • 2 cups raw cashews (soaked in water for at least 4 hours or overnight)
  • 1/2 cup coconut cream (or full-fat coconut milk)
  • 1/4 cup maple syrup or agave syrup
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 tbsp vanilla extract
  • 1/4 cup coconut oil, melted
  • Pinch of sea salt

Optional toppings:

  • Fresh berries (like strawberries or blueberries)
  • Fruit puree (like raspberry or mango)
  • Vegan chocolate shavings
  • Crushed nuts or granola

Instructions:

  1. Prepare the crust:
    • In a food processor, combine the almonds (or walnuts), dates, shredded coconut, and salt. Process until the mixture sticks together and forms a dough-like consistency. If it’s too dry, you can add a little bit of water, one tablespoon at a time.
    • Press the crust mixture into the bottom of a springform pan (or a lined tart pan) to form an even layer. Place it in the freezer to set while you prepare the filling.
  2. Prepare the filling:
    • Drain and rinse the soaked cashews. Add the cashews to a high-speed blender or food processor along with the coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and sea salt.
    • Blend until smooth and creamy. You may need to scrape down the sides occasionally. If it’s too thick, add a little bit more coconut cream or water to help it blend.
  3. Assemble the cheesecake:
    • Pour the creamy cashew filling onto the chilled crust. Use a spatula to spread it evenly.
    • Place the cheesecake in the freezer for at least 4 hours to firm up (or overnight for the best results).
  4. Serve:
    • Once set, remove the cheesecake from the freezer and let it sit for about 10-15 minutes to soften slightly.
    • Top with your desired toppings (berries, fruit puree, or chocolate shavings) and slice to serve!

Storage:

  • Store the cheesecake in the freezer for up to 1 month. You can also store it in the fridge for 2-3 days if you prefer a softer texture.

Enjoy your creamy, dreamy vegan cashew cheesecake! 🥰