Basque Cheesecake (Vegan)
Ingredients:
- 274 g (2 cups) raw cashews
- 240 ml (1 cup) canned coconut milk
- 150 g (3/4 cup) sugar
- 41.2 g (1/4 cup) cornstarch
- 30 ml (2 tbsp) lemon juice
- 4.3 g (1 tsp) vanilla extract
- 1.5 g (1/4 tsp) salt
Features:
Soy-Free
Gluten-Free
Oil-Free
Nutrition:
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Soak the cashews in hot water beforehand if they aren't pre-soaked, for a silky-smooth batter. Don't pull the cheesecake early — the deeply browned, almost-burnt top is intentional and is what gives Basque cheesecake its signature flavor.
Instructions:
- Preheat & Prep the Pan: Preheat the oven to 425°F (220°C) and line a springform pan with parchment paper, letting it overhang the sides.
- Blend the Batter: Blend the cashews, coconut milk, sugar, cornstarch, lemon juice, vanilla, and salt until completely smooth.
- Pour: Pour the batter into the prepared pan.
- Bake: Bake for 45-55 minutes, until deeply browned on top and still jiggly in the center.
- Cool & Chill: Let cool completely at room temperature, then chill for at least 4 hours before slicing.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
Storage: Store covered at room temperature for 2 days, or refrigerate for up to 5 days if frosted.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The raw cashews blends into a rich, creamy base that stands in for dairy. The canned coconut milk adds richness and a creamy body without any dairy. The sugar provides clean sweetness and helps balance acidity. The cornstarch thickens the mixture to give it the right body and texture.
Basque Cheesecake (Vegan)
Ingredients:
- 274 g (2 cups) raw cashews
- 240 ml (1 cup) canned coconut milk
- 150 g (3/4 cup) sugar
- 41.2 g (1/4 cup) cornstarch
- 30 ml (2 tbsp) lemon juice
- 4.3 g (1 tsp) vanilla extract
- 1.5 g (1/4 tsp) salt
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The raw cashews blends into a rich, creamy base that stands in for dairy. The canned coconut milk adds richness and a creamy body without any dairy. The sugar provides clean sweetness and helps balance acidity. The cornstarch thickens the mixture to give it the right body and texture.
Prep:
Soak the cashews in hot water beforehand if they aren't pre-soaked, for a silky-smooth batter. Don't pull the cheesecake early — the deeply browned, almost-burnt top is intentional and is what gives Basque cheesecake its signature flavor.
Instructions:
- Preheat & Prep the Pan: Preheat the oven to 425°F (220°C) and line a springform pan with parchment paper, letting it overhang the sides.
- Blend the Batter: Blend the cashews, coconut milk, sugar, cornstarch, lemon juice, vanilla, and salt until completely smooth.
- Pour: Pour the batter into the prepared pan.
- Bake: Bake for 45-55 minutes, until deeply browned on top and still jiggly in the center.
- Cool & Chill: Let cool completely at room temperature, then chill for at least 4 hours before slicing.
