Indulge in a creamy, decadent vegan cheesecake that's completely lactose-free. Made with wholesome ingredients like cashews, coconut cream, and maple syrup, this dairy-free dessert is perfect for satisfying your sweet cravings guilt-free.
Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup lemon juice. 1 teaspoon vanilla extract. 1 cup vegan graham cracker crumbs. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. Fresh berries for topping optional.
Instructions: Drain soaked cashews and rinse them under cold water. In a food processor, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until smooth and creamy. In a separate bowl, mix graham cracker crumbs with melted coconut oil and maple syrup until well combined. Press the graham cracker mixture firmly into the bottom of a springform pan to form the crust. Pour the cashew mixture over the crust and spread it evenly. Place the cheesecake in the freezer for at least 4 hours, or until set. Before serving, remove the cheesecake from the freezer and let it sit at room temperature for about 10 minutes. Top with fresh berries if desired, slice, and serve.
Prep Time: 20 minutes
Cook Time: 0 minutes
shaina glass
