Description
A creamy, dairy-free cheesecake made with cashews and natural sweeteners.
Ingredients
Scale
- 2 cups raw cashews (soaked overnight)
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup dates
- 1 cup almonds
- 1/4 cup shredded coconut
Instructions
- Soak cashews overnight, then drain.
- Blend dates, almonds, and coconut for the crust.
- Press crust into a pan and freeze.
- Blend soaked cashews with coconut oil, maple syrup, lemon juice, vanilla, and salt.
- Pour filling over crust and freeze for 4 hours.
- Slice and serve chilled.
Notes
- Soak cashews for at least 4 hours if short on time.
- Use a high-speed blender for smoothest texture.
- Store leftovers frozen for up to 2 weeks.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: raw vegan cheesecake, cashew cream dessert, dairy-free cheesecake