Vegan Cashew Cheesecake
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Indulge dairy-free with this Vegan Cashew Cheesecake. This vegan cheesecake is creamy perfection with every bite! Plus, nourish your body with the beauty benefits of cashews – packed with healthy fats for radiant skin and hair. Who says desserts can't be healthy and delicious?
Equipment
- 1 9-inch round spring form pan
- Blender
Ingredients
- 3 cups raw cashews, soaked overnight drained and rinsed
- ½ cup maple syrup
- ½ cup coconut oil melted
- ¼ cup lemon juice
- 1 tsp vanilla extract
- Christine's Gluten Free Pie Crust click for recipe
- nonstick cooking spray
Instructions
- Spray an 9-inch round spring form pan with nonstick cooking spray.nonstick cooking spray
- Prepare the crust, click link for recipe in ingredient list aboveChristine's Gluten Free Pie Crust
- Place soaked cashews into a blender, add maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until smooth.3 cups raw cashews, soaked overnight, ½ cup maple syrup, ½ cup coconut oil, ¼ cup lemon juice, 1 tsp vanilla extract
- Pour onto crust into a 9-inch spring form pan. Smooth over with the back of your spoon or spatula.
- Place in the freezer for 5 to 6 hours-or overnight.
- Remove from the spring form pan from the cheesecake before adding your topping.
- Allow Cheesecake to thaw at room temperature for at least one hour before serving.
Video
More About This Recipe
Click Here for the link to my Gluten Free Pie Crust
Try topping this cheesecake with my Raspberry Chia Jam! Click Here for the recipe.
Tried this recipe?Let us know how it was!