Vegan Cheesecake Recipe Cashew

Indulge in a luscious and creamy dessert with this Vegan Cheesecake Recipe Cashew. Made with a smooth cashew-based filling and a delicious crust, this dairy-free and egg-free cheesecake is a delightful treat for vegans and non-vegans alike. With its rich flavors and silky texture, this vegan cheesecake will satisfy your sweet tooth while providing a healthier alternative to traditional cheesecakes. Here’s a step-by-step guide to creating this delectable vegan dessert.

Servings: This recipe makes approximately 8 servings.

Ingredients:
For the crust:
1 ½ cups vegan graham cracker crumbs (or any vegan cookie crumbs)
4 tablespoons melted vegan butter
For the filling:
2 cups raw cashews (soaked in water overnight or soaked in boiling water for 1 hour)
1/2 cup full-fat coconut milk
1/2 cup maple syrup or agave nectar
1/4 cup fresh lemon juice
1/4 cup melted coconut oil
2 teaspoons vanilla extract
For the topping:
Fresh berries or your choice of fruit (optional)
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, combine the vegan graham cracker crumbs and melted vegan butter until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan, creating a firm and compact crust layer.