Vegan Cheesecake

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a lower-glycemic sweetener.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a versatile and cost-effective substitute.

nut crust

🥗Healthier: oat crust

💰Cheaper: graham cracker crumbs

Graham cracker crumbs are often more affordable and easy to find.

Add 3/4 cup of raw almonds to the blender.

Add 3/4 cup of rolled oats to the blender.

Add 1/4 cup of granulated sugar and 1/4 teaspoon of sea salt to the blender.

Blend until it forms a corn mealy type texture.

Add 1/4 cup of coconut oil to the blender and blend until combined.

Use a spatula to push down the mixture if needed, then blend again.

Dump the crust mixture into a lined baking dish and distribute it evenly.

Press the crust mixture down with your hands and compact it using a flat surface like a measuring cup.

Preheat the oven to 350°F (175°C).

Bake the crust in the oven for 20 minutes.

Prepare the filling by adding 1 teaspoon of lemon zest to the blender.

Add soaked cashews that have been cooked in boiling water for 10 to 15 minutes until fork tender.

Add 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 8 ounces of vegan cream cheese, 1 cup of coconut cream, 1 teaspoon of vanilla extract, 1 tablespoon of cornstarch, and 2/3 cup of maple syrup to the blender.

Blend the filling until smooth.

Pour the filling into the cooked pie crust after letting it cool for a couple of minutes.

Shake and bump the dish to get air bubbles out.

Lower the oven temperature to 325°F (163°C).

Bake the cheesecake for about 1 hour.

Let the cheesecake cool to room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens