Description
A rich and creamy vegan cheesecake that is guilt-free and indulgent, perfect for dessert lovers.
Ingredients
- 1 ½ cups raw cashews, soaked for at least 4 hours and drained
- 1 cup coconut cream
- ½ cup maple syrup
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch springform pan with a little coconut oil or line it with parchment paper.
- In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
- Add the cornstarch, baking powder, salt, nutritional yeast (if using), and apple cider vinegar to the blender. Blend again until all ingredients are well incorporated and the mixture is smooth.
- Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the top is dark golden brown and the edges are set but the center is still slightly jiggly.
- Remove from the oven and let cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or overnight to set completely.
- To serve, carefully remove the cheesecake from the springform pan. Slice and enjoy!
Notes
- For a richer flavor, try adding 2 tablespoons of cocoa powder to the batter for a chocolate version.
- You can also top the cheesecake with fresh berries or a fruit compote for added sweetness and color.
- Prep Time: 4 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg