Simple Vegan Cheesecake

I have been a food blogger for a while, appreciating all the beautiful, delicious foods in my feed. I have been intrigued by the dairy-free vegan cheescake for some time now, so I made one myself and absolutely fell in love with it. How can cheese be made with raw cashews. I wondered? Not many people can believe it is absolutely dairy-free when they try it. Needless to say, I will never eat the dairy version again. The vegan cheesecake is just better. Try one yourself, its surprisingly light and digestable!

Simple Vegan Cheesecake

  • Servings: 6-8
  • Difficulty: easy
  • Print

Recipe by GourmetMariChef

Ingredients

filling

  • 1 1/2 c. soaked (overnight or quick soaked*) raw cashews
  • 1/4 c. fresh lemon juice
  • 1 13.5 oz.can of full fat coconut milk (I used Native Forest* Classic Organic Unsweetened), draining and saving the water in the can
  • 1/3 c. melted coconut oil
  • 1/2 c.  agave nectar

Directions

  1. Drain and dry the soaked cashews and place in a food processor.
  2. Add in the next 4 ingredients one at a time. It may take 6-7 minutes to become smooth like cream cheese, if you need, add a little of the water from the coconut milk can.

Ingredients

crust

  • 1 package of graham crackers (from the 3 pack)
  • 4 tbsp. vegan dairy-free butter
  • 1/3 c. slivered almonds

Directions

  1. Place the ingredients in a food processor until finely ground. It should stick together somewhat.
  2. Line 2 small or 1 large springform pan with the crumbly crust, it will be soft and quite delicate.
  3. Place in oven for 6-10 minutes just to toast, keep an eye on it because it will burn easy.
  4. Cool.

 

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Fill the toasted crust with the cashew cheese filling and freeze. Remove the springform pan VERY slowly.When ready to serve, defrost on the counter for 1/2 hour so you can easily get a warm knife through it. You can add fruit/fruit and simple syrup or anything you prefer

*Quick soaked raw cashews are soaked for 1 1/2 hrs. in boiling water then drained

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