How to Make Dairy Free Cheesecake

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower glycemic alternative.

nut crust

🥗Healthier: oat crust

💰Cheaper: graham cracker crumbs

Oat crust is gluten-free and lower in calories.

agar-agar

🥗Healthier: gelatin

💰Cheaper: cornstarch

Cornstarch is a more economical thickening agent.

Add 3 cups of ground almonds to a food processor.

Add 1/2 cup of luma powder, 1/2 cup of agave syrup, 2 tbsp of melted coconut oil, 1 tbsp of vanilla extract, and a pinch of salt to the food processor.

Process until the mixture forms a sticky consistency.

Transfer the mixture to a tin and press it into the base evenly.

In a blender, combine 3 cups of cashews, 1 cup of water, 1 cup of agar syrup, 1 cup of lemon juice, 1 tbsp of melted coconut oil, 1 tbsp of vanilla extract, and 1 tbsp of lemon extract.

Blend until the mixture is smooth and creamy, ensuring there are no bits.

Pour the cashew mixture onto the pressed base in the tin.

Tap the tin on the table to remove any air bubbles.

Place the cheesecake in the freezer for 2 to 3 hours to firm up.

Before serving, take the cheesecake out of the freezer about 10 minutes prior to eating to soften the topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens