Vegan Cheesecake Recipe.....Vegan not required for this one!!
No dairy....low carb....TONS of flavour!!
I LOVE Cheesecake but it doesn't really love me!
Greetings, fellow dessert enthusiasts! Today, I'm excited to share with you the delectable world of vegan cheesecake and why, after years of indulging in its dairy counterpart, I've wholeheartedly embraced this plant-powered alternative.
Healthier Indulgence:
Let's talk about health! Vegan cheesecake boasts a lighter and more wholesome profile compared to traditional cheesecake. By incorporating nutrient-rich ingredients like cashews and coconut cream, you're treating your body to a dessert that not only satisfies your sweet tooth but also provides essential vitamins and minerals.
Diverse Flavors, Infinite Possibilities:
Vegan cheesecake opens the door to a world of flavors that dairy-based options often overlook. From classic vanilla bean to exotic matcha or zesty lemon, the possibilities are endless. The versatility of plant-based ingredients allows for creativity in the kitchen, making each cheesecake a unique and exciting culinary adventure.
Digestive Bliss:
For those of us with lactose sensitivity or a touchy digestive system, vegan cheesecake can be a game-changer. Say goodbye to discomfort and hello to a delightful, easy-to-digest treat. It's the perfect solution for anyone looking to enjoy dessert without the potential side effects often associated with dairy.
My love affair with vegan cheesecake isn't just about the tantalizing taste.
With each heavenly slice, I savor the freedom of a dessert that's not only good for my taste buds but also for the world around me. Join me in this sweet journey, and let's redefine indulgence with the blissful delight of vegan cheesecake!
Ingredients:
For the Crust:
2 cups raw almonds
5 TBL coconut oil
1/4 cup sugar free powdered sugar OR 3 tablespoons maple syrup
pinch salt
For the Filling:
3 cups raw cashews (soaked in hot water for at least 4 hours or overnight)
1 1/3 cups full fat canned coconut milk
2/3 cup sugar free powdered sugar OR 1/2 cup maple syrup
2/3 cup lemon juice
1 teaspoon vanilla extract
1/4 tsp of salt
Instructions:
Prepare the Crust:
Add the ingredients for the cheesecake crust into a food processor and process until completely combined and nuts are chopped into tiny pieces.
Press the mixture into the bottom of a greased or parchment-lined 8 or 9-inch springform pan.
Prepare the Filling:
Drain the soaked cashews and add them to a high-speed blender.
Add coconut cream, sweetener of choice, lemon juice, vanilla extract, and a pinch of salt.
Blend on high speed until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.
Assemble the Cheesecake:
Pour the filling over the crust in the springform pan.
Smooth the top with a spatula.
Tap the pan on the counter a few times to release any air bubbles.
Chill and Set:
Place the cheesecake in the refrigerator and let it chill for at least 4-6 hours or overnight to set.
Can be frozen and pulled out a couple hours before serving.
Serve:
Once the cheesecake has set, carefully remove it from the springform pan.
Slice and serve chilled. You can garnish with fresh fruit, a drizzle of maple syrup, or a sprinkle of crushed nuts if desired.
Enjoy your delicious vegan cheesecake! Adjust the sweetness or add flavor variations, such as berry compote or chocolate drizzle, to suit your taste.
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