Pies are easy. Cookies take a little creativity. But to spin a classic cheesecake into something healthier has always been a feat requiring a bit of kitchen sorcery. That silky, melt-in-your-mouth texture is made possible, after all, by an ingredient – dairy-based cream cheese – that’s not easy to replace in the mixing bowl. Then, of course, there’s the buttery crust, with cookie crumbs and extra sugar—none of which work if you’re vegan, gluten free or trying to eat clean. Before you give up entirely, give this recipe a go! You won’t believe the creaminess spun from cashews or the crumbly perfection you get with this 2-ingredient, gluten-free crust. You’ll want to start your own factory after tasting your first slice!
Vegan Classic Cashew Cheesecake With Almond Crust
Makes 16 slices
3 cups cashews, soaked in water for 3 hours
1/2 cup lemon juice (approx 2 large lemons)
3/4 cup maple syrup (or, for non-vegan version, raw honey)
3/4 cup coconut oil
1 Tbsp. pure vanilla extract
1/8 tsp. salt
- To prepare crust, in large bowl, combine almond meal and maple syrup or raw honey. Mix together until moist. Press into 2-1/2-quart pie plate, evenly covering bottom and sides.
- To prepare filling, in blender, combine all filling ingredients. Blend mixture until smooth and light, then pour into crust.
- Freeze cheesecake for four hours before slicing and serving.
Earth Diet tips:
- Soaking nuts isn’t necessary, but it makes them easier to blend and creates a creamier filling.
- Try using walnuts or macadamia nuts for a crust with crunchier texture.
- This cheesecake is ready to eat as soon as its assembled (it will be soft and lush)—freezing it just helps it to set and makes it firmer.
- For fewer servings, simply halve the recipe. You can also try making mini cheesecakes!
- Cheesecake can be stored for 8 weeks in the freezer or 4 weeks in the refrigerator (if it lasts that long!).
Nutrition info: 368 calories, 28 grams fat, 23 grams fiber, 7 grams protein
If you’re hungry for more, download our vegan recipe book.