VEGAN CARAMEL CHEESECAKE | gluten-free vegan cheesecake

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu offers a lower-calorie option while maintaining creaminess.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and provides a similar sweetness.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Peanuts are a budget-friendly alternative with a similar texture.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option for baking.

Soak 4 cups of cashews overnight and set aside.

In a saucepan, combine 1 can of full fat coconut milk, 1/2 cup of coconut sugar, and 1/2 teaspoon of salt. Stir and bring to a boil, watching closely to prevent boiling over.

Once boiling, reduce heat to low and simmer for 30 to 40 minutes until the color changes to dark amber.

Turn off the heat and add 1 teaspoon of coconut oil and 1 teaspoon of vanilla extract, stirring to combine.

Pour the caramel sauce into a glass container and let it cool. This can be made the day before and stored in the refrigerator for several weeks.

For the crust, add 1 cup of almonds, 1 cup of shredded coconut, 10 medjool dates (pitted), and 1/2 tablespoon of coconut oil to a food processor. Process on high for about a minute until the texture resembles coarse sand.

Line the bottom of a springform pan with parchment paper, then pour in the crust mixture and flatten it with fingers or a small piece of parchment paper if it sticks.

To make the cheesecake filling, add 1 cup of water, 3/4 cup of maple syrup (or honey), 2/3 cup of coconut oil, 1/2 cup of lemon juice, and the scraped insides of 2 vanilla beans to a high-powered blender. Drain and rinse the soaked cashews and add them to the blender.

Blend on high for about 2 to 3 minutes until super smooth and creamy, shaking the canister as needed.

Pour the filling into the springform pan and shake it gently to settle.

Place the cheesecake in the freezer for at least 5 hours until firm.

Once set, remove the cheesecake from the pan and place it on a cake stand. Let it thaw for 20 to 30 minutes before serving.

Pour the cooled salted caramel sauce over the cheesecake and use an offset spatula to create drizzles down the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens