Description
A delicious vegan cheesecake that is creamy and rich.
Ingredients
Scale
- 1 ½ cups cashews, soaked for 4 hours
- ½ cup coconut cream
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons agave syrup
Instructions
- Preheat your oven to 350°F (175°C).
- Blend the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- In a separate bowl, mix almond flour, melted coconut oil, and agave syrup to form a crust.
- Press the crust mixture into the bottom of a springform pan.
- Pour the cashew mixture on top of the crust.
- Bake for 30 minutes, then let it cool.
- Refrigerate for at least 4 hours before serving.
Notes
- Use raw cashews for best results.
- Adjust sweetness to your taste.
- Top with fresh fruits if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cheesecake recipe