Vegan Cheesecake

Ingredients

• Crust:
• 1½ cups (180 g) raw almonds (or graham cracker crumbs for non-gluten-free)
• 8 medjool dates, pitted
• 2 tbsp coconut oil, melted
• Pinch of salt
• Filling:
• 2 cups (260 g) raw cashews, soaked in hot water for 4–8 hours
• ¾ cup (180 ml) full-fat coconut milk (the thick part from a refrigerated can)
• ½ cup (120 ml) maple syrup
• ⅓ cup (75 ml) fresh lemon juice
• ¼ cup (60 ml) coconut oil, melted
• 2 tsp pure vanilla extract
• Pinch of salt
• Topping (optional): fresh berries or berry compote

Instructions

1. 1

   Soak the cashews in hot water for at least 4 hours (overnight is better). Drain thoroughly.

2. 2

   Line an 8-inch (20 cm) springform pan with parchment.

3. 3

   For the crust: pulse almonds, dates, melted coconut oil, and salt in a food processor until the mixture holds together when squeezed. Press evenly into the bottom of the pan.

4. 4

   For the filling: blend the soaked cashews, coconut milk, maple syrup, lemon juice, melted coconut oil, vanilla, and salt in a high-speed blender for 2–3 minutes until completely smooth. Stop and scrape down as needed — any graininess will be in the final cake.

5. 5

   Pour the filling over the crust and smooth the top.

6. 6

   Freeze for 4 hours, or refrigerate overnight (the texture differs slightly: frozen is denser, fridge-set is creamier).

7. 7

   Before serving, let the cake sit at room temperature for 10–20 minutes to soften slightly. Top with berries or a swoosh of berry compote.