Vegan Cheesecake
Ingredients:
- 2 cups raw cashews, soaked in hot water for 1 hour and drained
- 1 1/2 cups vegan graham cracker crumbs
- 1/3 cup vegan butter, melted
- 3/4 cup canned full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Features:
Soy-Free
Refined Sugar-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Soak the raw cashews in hot water for at least 1 hour before starting so they blend into a completely smooth filling.
Instructions:
- Preheat: Preheat the oven to 350°F (175°C).
- Make the Crust: Mix the graham cracker crumbs with melted vegan butter and press firmly into the bottom of a springform pan.
- Bake the Crust: Bake the crust for 8-10 minutes, then set aside to cool.
- Blend the Filling: In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, cornstarch, vanilla, and salt. Blend until completely smooth, scraping down the sides as needed.
- Fill: Pour the filling over the cooled crust and smooth the top.
- Bake: Bake for 40-45 minutes, until the edges are set but the center still jiggles slightly.
- Cool in the Oven: Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Chill: Chill in the refrigerator for at least 4 hours, or overnight, 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.
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The vegan butter adds richness and helps create a tender, flavorful base. The canned full-fat coconut milk adds richness and a creamy body without any dairy. The maple syrup brings natural sweetness with a hint of caramel depth.
Vegan Cheesecake
Ingredients:
- 2 cups raw cashews, soaked in hot water for 1 hour and drained
- 1 1/2 cups vegan graham cracker crumbs
- 1/3 cup vegan butter, melted
- 3/4 cup canned full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Why These Ingredients:
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The vegan butter adds richness and helps create a tender, flavorful base. The canned full-fat coconut milk adds richness and a creamy body without any dairy. The maple syrup brings natural sweetness with a hint of caramel depth.
Prep:
Soak the raw cashews in hot water for at least 1 hour before starting so they blend into a completely smooth filling.
Instructions:
- Preheat: Preheat the oven to 350°F (175°C).
- Make the Crust: Mix the graham cracker crumbs with melted vegan butter and press firmly into the bottom of a springform pan.
- Bake the Crust: Bake the crust for 8-10 minutes, then set aside to cool.
- Blend the Filling: In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, cornstarch, vanilla, and salt. Blend until completely smooth, scraping down the sides as needed.
- Fill: Pour the filling over the cooled crust and smooth the top.
- Bake: Bake for 40-45 minutes, until the edges are set but the center still jiggles slightly.
- Cool in the Oven: Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Chill: Chill in the refrigerator for at least 4 hours, or overnight, before slicing.
