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Vegan Cheesecake
A creamy no-bake vegan cheesecake made with soaked cashews and coconut cream on a date nut base. Blending the soaked cashews for the full five minutes in a high-speed blender breaks them down completely smooth, since any remaining grit will show up in the final texture.
Ingredients
Instructions
Blend dates and nuts until sticky dough forms.
Press firmly into the base of a lined 20cm springform tin.
Freeze base 20 minutes.
Blend soaked cashews with coconut cream, maple syrup, lemon juice, vanilla and coconut oil.
Blend until completely smooth — 5 minutes in a high-speed blender.
Pour filling over chilled base.
Freeze at least 6 hours or overnight.
Thaw 20 minutes before serving, top with fresh berries.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
