Vegan Cheesecake (soy, nut, and gluten free)/ DIY Daiya Cheezecake Recipe

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.

Prepare the cookie crust by mixing the crumbs with brown sugar and melted vegan butter, then press into the bottom of a springform pan.

For the filling, blend together the coconut milk, melted coconut oil, sugar, tapioca starch, potato starch, xanthan gum, pea protein, vanilla extract, and lemon juice until smooth.

Pour the filling over the prepared crust and smooth the top.

Chill the cheesecake overnight to set before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens