VEGAN CHEESECAKE RECIPE
This Easy Vegan Cheesecake Recipe is as close to a traditional baked cheesecake as you'll get, but without the dairy!
Servings 10 slices
Calories 1kcal
Equipment
- Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black (Renewed)
- NOW Foods Raw Organic Cashews
- 9 Inch Springform Pan, Non Stick Cheesecake Pan/Round Cake Pan/Springform Cake Tin with Removable Bottom and Quick-Release Latch
Ingredients
Crust
- 1.5 cups graham cracker crumbs from about 10 full sheets of original graham crackers
- 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
Instructions
- Preheat oven to 350 degrees F.
- In small bowl, combine graham cracker crumbs, melted coconut oil, and coconut sugar until moistened. Press into bottom and up the sides of a 9" springform pan. Bake in preheated oven for 6-7 minutes and allow to cool slightly while preparing filling.
- Add soaked (and drained) cashews to high speed blender along with yogurt, agave, lemon juice, psyllium husk, vanilla, salt, and vanilla bean.
- Blend all ingredients in the blender at high speed until thick and completely smooth with no chunks of cashew.
- Pour filling into slightly cooled graham cracker crust and bake for 40-45 minutes until golden brown and set.
- Cool on a wire rack until room temperature and then chill 3-4 hours or overnight in the refrigerator before serving.
Notes
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.
Nutrition
Calories: 1kcal