This dessert is wonderful. This vegan cheesecake is amazingly creamy and delicious. That secret? Soaked cashews! Cashews are great in anything from sweet & sour stir-fries to creamy vegan mac & cheese, and here they are.
This recipe relies on time. Cashews must be fully rehydrated for optimal cheesecake texture. Instead of soaking overnight in cold water, soak for 2 hours in a large bowl of hot water.
Ingredients
1 cup quick-cooking oats
1/2 c almonds 3/4 c unsweetened coconut flakes
3 Tbsp maple syrup
Kosher salt, 1/4 tsp
1/2 c. almond butter
3/4 cup coconut milk
1/4 c. granulated sugar, divided
2 cups soaked, drained, and rinsed cashews
1/2 c. heated refined coconut oil + extra for pan
Two teaspoons pure vanilla extract
One 8-oz. vegan cream cheese
Three cups fresh or frozen raspberries, divided
Making the crust: Process oats, almonds, and coconut flakes into fine crumbs. Add maple syrup, salt, and almond butter to a medium bowl.
In Step 2, grease the bottom of an 8" or 9" spring form pan with coconut oil and flatten the crust evenly.
Make the filling in Step 3: Heat coconut milk and ¾ cup sugar in a small saucepan over medium heat until sugar dissolves. Let chill.
Step 4: Blend soaked cashews, cooled coconut milk, coconut oil, and vanilla in a high-powered blender until thick and creamy. Add vegan cream cheese.
Step 5: Pour filling into crust and freeze for at least 3 hours or overnight.
Step 6: Prepare the fruit topping by simmering 2 cups raspberries and 1/2 cup sugar over medium heat for 8-10 minutes until slightly thickened. After cooling, fold in remaining 1 cup berries.
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