Vegan Cheesecake

Here’s a simple recipe for a delicious vegan cheesecake:

Vegan Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups crushed graham crackers or vegan digestive biscuits
• 1/4 cup coconut oil or vegan butter, melted
• 2 tablespoons maple syrup or agave nectar

For the Filling:

• 2 cups raw cashews, soaked in water for at least 4 hours or overnight
• 1 cup coconut cream or full-fat coconut milk (chilled and thickened)
• 1/2 cup lemon juice (freshly squeezed)
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil

Optional Topping:

• Fresh fruit (such as berries)
• Vegan chocolate sauce

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, mix the crushed graham crackers, melted coconut oil, and maple syrup until well combined.
   • Press the mixture evenly into the bottom of a springform pan or pie dish to form the crust.
   • Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
2. Prepare the Filling:
   • Drain and rinse the soaked cashews.
   • In a high-speed blender or food processor, combine the cashews, coconut cream, lemon juice, maple syrup, vanilla extract, and melted coconut oil.
   • Blend until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender or processor to ensure everything is fully blended.
3. Assemble and Chill:
   • Pour the filling over the cooled crust and smooth the top with a spatula.
   • Refrigerate for at least 4 hours or until the cheesecake is set. For best results, let it chill overnight.
4. Serve:
   • Before serving, add any optional toppings like fresh fruit or vegan chocolate sauce.
   • Slice and enjoy your vegan cheesecake!

This cheesecake is rich, creamy, and perfect for a dairy-free dessert option.