Vegan Cheesecake

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 11/19/2020, viewed by 1414 , 0 Comments
yield8 portionstotal time210m

With a little bit of planning ahead, you can create this beautifully creamy vegan cheesecake. The texture is so fluffy and smooth with a delicious coconutty, vanilla flavored custard. I reccomend serving with raspberries or fruit jam of your choice! You will need to soak the cashews for a few hours beforehand, and chill the cheesecake in the freezer for at least 3 hours before serving.

What you will need

1 cup Oats

1/2 cup Unsalted Almonds

3/4 cup Unsweetened Coconut Flakes

3 Tbsp Maple Syrup

1/4 tsp Kosher Salt

1/2 cup Nut Butter

3/4 cup Coconut Milk

1 1/4 cup Sugar

2 cup Unsalted Cashews

1/2 cup Coconut Oil

2 tsp Vanilla Extract

8 oz. Vegan Cream Cheese

(Nutritional facts 344 calories, 23.55 g fat, 28.23 g carbohydrates, 8.1 g protein, 0 mg cholesterol, 191 mg sodium)

How to cook

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Gather and portion all ingredients.

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Add the oats to the base of a food processor.

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Add the almonds and coconut flakes to the food processor as well.

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Pulse the oats, coconut, and almonds into a fine powder.

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 and maple syrup to the food processor.

Once blended into a powder, add a pinch of salt, nut butter of your choice, and maple syrup to the food processor.

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Blend again until the mixture comes together into a dough.

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n inch or two up the edges as well.

Spread coconut oil into a springform pan to prevent sticking. Cover about an inch or two up the edges as well.

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out 1 inch up the edges.

Use a measuring cup or ramekin to press the crust dough into the pan and about 1 inch up the edges.

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he sugar dissolves.

Add the coconut milk and sugar to a saucepan and cook over low heat until the sugar dissolves.

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high powered blender.

Add the cococnt milk sugar mixture and the soaked and drained cashews to a high powered blender.

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Add the coconut oil and vanilla extract to the blender.

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Blend everything becides the vegan cream cheese together until smooth.

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Add the vegan cream cheese to the blender.

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Blend everything together until fully smooth.

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Pour the filling into the crust and smooth the top.

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p to overnight.

Cover the cheesecake with plastic wrap and freeze for at least 3 hours or up to overnight.

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Let thaw for a few minutes and then remove the ring of the springform pan.

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