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Parve
Easy
8 Servings
Allergens 
Contains
- Tree nutsThis Vegan Cheesecake is amazing for so many reasons. One it tastes like the real thing, seriously! Two, this recipe uses only natural ingredients, no vegan processed cream cheeses, or whatnot. Basically, this is my kind of cake.
2 cups (300 grams) nuts (walnut, almond, or pecans. or all three!)
1/2 cup (88 grams) pitted Medjool dates, packed
3 cups (450 grams) raw cashews, soaked overnight or in boiled water for an hour, then drained and rinsed
3/4 cup (180 milliliters) water
3/4 cup (180 milliliters) Gefen Maple Syrup
1/2 cup (120 milliliters) coconut oil, melted
1/4 cup (60 milliliters) fresh squeezed lemon juice or Heaven & Earth Lemon Juice
1 teaspoon Gefen Vanilla Extract
Line an eight-inch (medium size) round springform pan or circular pan with Gefen Parchment Paper and rub on some olive oil on the paper and pan. Set aside.
Process the dates in the food processor until it becomes a thick dough, remove the dates, and set aside. Add the nuts to the food processor and process until pretty fine. They won’t become flour but they will be very small pieces. Add the dates back in and press them down a little into the ground nuts. Process until it starts to form a sticky dough. It will start off crumbly; keep going until it starts to clump together. Transfer to the springform pan and smooth it down into a neat, flat pie crust (use the back of a spoon). Place into the freezer to set.
Place the soaked and rinsed cashew nuts into a blender with the water, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend everything together until very smooth. Stop and give your blender a break as needed, as this is a lot of volumes to blend up. Use a spoon to mix (once stopped) to help it along. Keep processing until completely smooth. Pour this over the nut crust and smooth down with the back of a spoon. Return to the freezer to set completely – about four to six hours.
When the cheesecake has completely set, remove it from the springform pan. You should be able to remove the baking paper from the bottom of the cake but it’s okay if you don’t want to. Put it onto a platter to do your topping.
Decorate the cheesecake with your favorite toppings.
Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.
Once the cheesecake is thawed, keep it stored in the refrigerator or freezer. (Refrigerator for a softer cheesecake, freezer for a firmer cheesecake, but make sure to thaw before serving.)
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This recipe delivers. IMHO it doesn’t taste like cheesecake, yet it achieves cheesecake lusciousness, lightness, & delectability with ingredients that I prefer to use. Definitely a keeper.