April 18th, 2024
Recipes
The Best Cashew Cheesecake
Valentina P
- Difficulty
•
- Time 20" plus chilling
The best easy vegan cashew cheesecake recipe! With an ultra creamy "cheesecake" and a delicious almond flour crust that tastes like graham crackers.
How To MakeDiet Type: Plant-based
Shopping List
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For the Filling
- 1 1/2 cups raw cashews, soaked for 4 hours, then drained and rinsed (Note 1)
- 3/4 cup full fat coconut milk (Note 2)
- 33333333/100000000 cup agave syrup
- 3 tablespoons lemon juice
- 1 tablespoon coconut oil, melted
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon salt For the Crust
- 1 cup blanched almond flour
- 3 tablespoons plant-based butter or coconut oil, melted
- 1 1/2 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 1/8 heaping teaspoon salt
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit.
- Step 2: Prepare a silicon muffin tin or line an 8-inch x 4-inch loaf pan with parchment paper (with overhang on each side for easier removal later).
- Step 3: Combine all of the crust ingredients in a bowl: the almond flour, butter, sugar, cinnamon, and salt. It will feel a bit sandy. Firmly press 1 heaping spoonful of the crust into each muffin tin (about 7 tins). Use the back of a spoon to pack in the crust. Alternatively, pack the crust into bottom of the loaf pan.
- Step 4: Pre-bake the crusts for 6 minutes. Set aside to cool.
- Step 5: In a high-powered blender, blend the drained cashews, coconut milk, agave, lemon juice, coconut oil, vanilla and salt until super creamy. Pour the filling over the pre-baked crust(s). Freeze until firm, at least 4 hours.
- Step 6: Once set, remove by popping them out of the silicon tin or by tugging them out with the parchment paper flaps. We like to top these with strawberry jam and store in the freezer until ready to eat.
- Serve: When ready to serve, remove the cheesecake from the freezer and let it thaw for 10 to 20 minutes. If slicing, use a a sharp chef’s knife and let the individual slices thaw as needed until thawed but still cold. Enjoy!
Recipe Notes
Note 1: Soak the cashews in a large bowl with lukewarm water for 4 hours, then drain and rinse the cashews well. Alternatively, pour boiling water over the cashews and soak uncovered for 30 minutes. Drain and rinse. Note 2: We recommend blending the coconut milk from the can or carton before measuring to ensure that you're getting an evenly distributed amount of cream to water ratio. Different brands will have different results. We really like this carton variety of Arroy-D Coconut Cream (works like full-fat coconut milk).
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The Best Cashew Cheesecake
PT20M 1 1/2 cups raw cashews, soaked for 4 hours, then drained and rinsed (Note 1) 3/4 cup full fat coconut milk (Note 2) 33333333/100000000 cup agave syrup 3 tablespoons lemon juice 1 tablespoon coconut oil, melted 1/2 tablespoon vanilla extract 1/4 teaspoon salt 1 cup blanched almond flour 3 tablespoons plant-based butter or coconut oil, melted 1 1/2 tablespoons coconut sugar 1/2 teaspoon cinnamon 1/8 heaping teaspoon salt Gluten Free Paleo Vegan 7 Servings
Ingredients:
![](https://www.pinterest.com/pin/create/button/?url=https://www.bravabod.com/recipe/the-best-cashew-cheesecake/&media=https://www.bravabod.com/wp-content/uploads/2022/09/Vegan-Cashew-Cheesecake_A.jpg&description=The best easy vegan cashew cheesecake recipe! With an ultra creamy "cheesecake" and a delicious almond flour crust that tastes like graham crackers. )
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![](https://www.pinterest.com/pin/create/button/?url=https://www.bravabod.com/recipe/the-best-cashew-cheesecake/&media=https://www.bravabod.com/wp-content/uploads/2022/09/Vegan-Cashew-Cheesecake_B.jpg&description=The best easy vegan cashew cheesecake recipe! With an ultra creamy "cheesecake" and a delicious almond flour crust that tastes like graham crackers. )