Vegan Cashew Cheesecake
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Looking for new vegan dessert ideas? Try this vegan cashew cheesecake, an easy vegan cheesecake recipe made with cashew on a base of medjool dates and almonds.
18 November, 2015
ingredients
Almonds
225 g, soaked overnight
Salt
1/4 tsp
Coconut
20 g, desiccated
Lemon Zest
1 tsp, grated
Dates
8, soaked for 1 hour
Cashew Nuts
375 g, raw, soaked overnight, drained and rinsed
Coconut oil
75 ml, melted
Lemon juice
100 ml
Maple Syrup
100 ml
Vanilla Extract
1 pod (bean), seeds only
Preparation
To prepare the vegan cashew cheesecake grease a 23 cm springform cake tin and line the base with non-stick baking paper.
For the vegan cashew cheesecake base
Put the almonds, salt, coconut and into a food processor and blend until combined.
Add the dates and blend until combined into a sticky mixture.
Press into the base of the tin, cover with foil and freeze for at least 1 hour.
For the vegan cashew cheesecake filling
Put the cashews into a food processor.
Add the coconut oil, lemon juice, maple syrup, water and vanilla seeds.
Blend until smooth and very thick. If the mixture is too thick, add a little more water, one teaspoon at a time.
Pour the cashew mixture over the base and freeze overnight until solid.
Remove from the tin and thaw for 15 minutes before serving the vegan cashew cheesecake.
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