Ingredients for Vegan Cheesecake
- Slivered Almonds
- Grapeseed Oil
- ½ cup maple syrup
- Brown Rice Flour
- ¼ teaspoon salt
- Coconut Milk
- Water
- Raw Sugar
- Agar Agar Flakes
- Turmeric
- Fresh Lemon Juice
- Lemons, Zest Of
- 1 teaspoon vanilla extract
- Arrowroot
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How to Make Vegan Cheesecake
- Preheat oven to 350°F (175°C).
- Make the crust: In a food processor, combine almonds, flour, sugar, and salt. Pulse until finely ground. Add melted vegan butter and pulse until the mixture resembles coarse crumbs. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12-15 minutes, or until lightly golden.
- Make the filling: In a high-speed blender, combine cashews, lemon juice, maple syrup, vanilla extract, and salt. Blend until completely smooth and creamy. Add the vegan cream cheese and blend again until well incorporated.
- Pour the filling over the baked crust.
- Bake for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
85g
Fat
33g
Carbs
12g
