Made from 100% Organic Cashews which are Stone-Ground to a Silky Smooth Texture
Vegan Cheesecake Recipe
With a creamy cashew filling and a crunchy graham cracker crust, this vegan cheesecake is a delicious and healthier alternative to traditional cheesecake.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Soak cashews in water for at least 4 hours, preferably overnight.
- Preheat the oven to 350 degrees Fahrenheit.
- In a food processor, combine the graham cracker crumbs and melted vegan butter.
- Bake for 8-10 minutes after pressing the mixture into the bottom of a 9-inch springform pan.
- Allow to cool.
- Blend together the soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla extract, and salt in a blender.
- Blend until the mixture is smooth and creamy.
- Smooth the top with a spatula after pouring the mixture over the crust.
- Refrigerate for at least 2 hours, or until completely set.
- Serve chilled, topped with fresh fruit.
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