Vegan Nut "Cheese"cake Image

Vegan Nut "Cheese"cake

Lightened Up - "Going Vegan"

140
Prep Time
(minutes)
300
Cook Time
(minutes)
8
Servings

Ingredients

Crust

  • 1 cup roasted almonds
  • 1/4 cup roasted green pumpkin seeds
  • ¼ cup pistachios
  • 2 Tbs coconut oil
  • 1 Tbs molasses
  • Pinch of salt
  • 1-2 Tbs water

Cheesecake filling

  • 2 cup raw cashews – soaked overnight or 2 hours in hot water.
  • 1/2 cup Lakanto maple syrup - or pure maple syrup
  • 1/2 cup coconut oil - melted
  • 1/4 cup juice & + 1 Tbs zest of an orange
  • 1/4 cup fresh or canned coconut cream
  • 3/4 tsp cinnamon
  • dash of nutmeg
  • pinch of salt

Garnish

  • Coconut whipped cream (very cold)
  • orange zest
  • pistachio dust
  • cinnamon

Steps

Crust

  1. Pulse nuts and seeds in a food processor.
  2. Add coconut oil, molasses and salt, to form a sticky dough.
  3. Add up to 2T water if needed.
  4. Press into a 7" springform pan lined with parchment.
  5. Freeze while you prepare the filling.

Cheesecake filling

  1. Drain, rinse and shake dry, then blend cashews in a food processor for at least 5 minutes, until completely broken down into a thick paste.
  2. Add remaining ingredients and blend smooth.
  3. Use a spatula to scrape up any cashew paste that may have settled at the bottom, and blend once more.
  4. Pour over crust.
  5. Place in freezer for two hours (or until frozen, 4 1/2-5 hours if using maple syrup).
  6. Remove from springform and refrigerate until ready to serve.

Garnish

  1. Serve garnished with orange zest, coconut whipped cream, pistachio dust, and cinnamon.