Crust – 1.5 cups graham cracker crumbs from about 10 full sheets of original graham cracker – 5 Tbsp coconut oil melted – 1/3 cup coconut sugar Cheesecake Filling – 1.5 cups raw cashews soaked for at least 1 hour (See notes for quick soaking method) – 1.5 cups 3-5.3 ounce containers vanilla coconut yogurt (I like Chobani) – 1/4 cup agave or pure maple syrup – juice of 1 lemon – 1.5 Tbsp psyllium husk – 1.5 tsp vanilla extract – 1 tsp salt – seeds of 1 vanilla bean opt
For quick-soaking method on the cashews: Simmer cashews on medium high in a small saucepan for about 15-20 minutes until softened. Drain and use as directed in the recipe.