Vegan Sweet Potato Cheesecake Recipe | SUPER EASY | Dairy-free, Soy-free | Thanksgiving

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu provides a creamy texture with fewer calories.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often more affordable and still creamy.

vegan butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well for crusts.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey can be a cheaper sweetener option.

Soak 1 cup of raw cashews overnight in cold water, or use a quick hot water soak if needed.

Juice one lemon and set aside.

Measure out 1/3 can of coconut cream (4 to 5 ounces).

Add 1/2 teaspoon of vanilla extract to the blender.

Add 1 to 2 tablespoons of maple syrup (1 tablespoon used in the video).

Add 1 tablespoon of almond milk to the blender.

Blend all ingredients on high until very smooth and creamy.

Prepare a homemade no-bake pie crust (details not provided in the video).

Spread an even layer of mashed sweet potatoes at the bottom of the pie crust.

Pour the cheesecake filling on top of the sweet potato layer and spread it out evenly.

Add the remaining sweet potatoes on top, attempting to create swirls (results may vary).

Cover the cheesecake with saran wrap and place it in the freezer for 1 to 2 hours before serving.

Store in the freezer if not consumed within 24 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens