This mild dairy-free cheesecake is predicated on cashews as a substitute of cream cheese. Soak the cashews for 3 to 4 hours and use a pointy meals processor blade or high-powered blender to create the smoothest cheesecake filling. A touch of lemon flavored maple syrup sweetens the cake and enhances this lemon and raspberry dessert.
Lively time: quarter-hour | Complete time: quarter-hour and 3-4 hours of soaking and 4 hours of cooling.
No-bake vegan lemon cheesecake
materials
cooking spray
2 cups (260g) uncooked unsalted cashews
6 graham crackers (roughly crushed)
1 lemon peel
1/2 teaspoon cinnamon
Add 1/4 cup and a couple of tablespoons coconut oil in parts
1/3 cup plus 1 tablespoon plain oat milk
1/4 cup (62g) lemon juice
2 teaspoons vanilla essence
2 tablespoons maple syrup
1 pinch of salt
1/2 cup (75g) raspberries
route
Coat an 8-inch (20 cm) springform pan with cooking spray and line the underside with parchment paper. Let’s set it apart. Place the cashews in a big heatproof bowl and pour in 4 cups (946ml) of boiling water. Stir, cowl, and let steep for 3-4 hours till tender.
Whereas the cashews are soaking, make the dough. Pulse the graham crackers, lemon zest, and cinnamon in a meals processor till finely floor. Soften 2 tablespoons of coconut oil, add to the crumbs, and pulse till the combination resembles moist sand. Press evenly into the underside of the ready pan. Cowl and refrigerate.
Drain the cashews and add them to a high-powered blender together with the remaining coconut oil, oat milk, lemon juice, vanilla extract, stevia powder, and salt. Course of till fully clean, stopping to scrape down the perimeters of the bowl as wanted.
Switch the cashew combination to the ready dough and clean the floor with a spatula. Cowl and refrigerate till set, at the very least 4 hours, however as much as 24 hours.
Organize the raspberries on high, minimize into 10 items, and serve.
Serving Measurement: 10 | Serving Measurement: 1/10 of the recipe
Dietary info (per serving): Energy: 251;Complete fats: 18g;Saturated fats: 7g;Monounsaturated fats: 7g;Polyunsaturated fats: 3g;Ldl cholesterol: 0mg;Sodium: 90mg;Carbohydrates: 20gDietary fiber: 2gSugar: 7gProtein: 6g
Dietary bonus: Calcium: 4%; Iron: 11%; Potassium: 229mg; Vitamin C: 8%
First publication date: September 3, 2020. Up to date June 2026
