Imagine a dessert so decadent, so luxuriously smooth, that you won't believe it's completely dairy-free and vegan. These Cashew Cream Cheesecakes are about to revolutionize your dessert game, proving that plant-based treats can be just as rich and satisfying as traditional cheesecakes. With a silky-smooth texture and a burst of sweet-tangy flavor, this recipe will make you forget all about conventional dairy desserts and embrace a deliciously compassionate culinary experience.
Prep Time: 30 mins
Cook Time: -
Total Time: 4 hrs 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup raw cashews, soaked
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Graham cracker crust (optional)
Instructions
- Begin by soaking raw cashews in hot water for at least 4 hours or overnight to ensure they become soft and blend smoothly. If short on time, you can use boiling water and soak for 1 hour.
- Drain and rinse the soaked cashews thoroughly under cold water to remove excess starch.
- If using graham cracker crust, prepare by crushing vegan graham crackers and mixing with melted coconut oil. Press mixture into the bottom of 4 individual serving ramekins or a springform pan.
- In a high-speed blender, combine soaked cashews, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend on high speed until completely smooth and creamy, scraping down sides as needed.
- If mixture seems too thick, add 1-2 tablespoons of plant-based milk to achieve a silky consistency.
- Pour the cashew cream mixture over the prepared crust, smoothing the top with a spatula.
- Place cheesecakes in the refrigerator and allow to set for at least 4 hours, preferably overnight.
- Before serving, optionally garnish with fresh berries, coconut flakes, or a drizzle of maple syrup.
- Remove from refrigerator 10-15 minutes before serving to soften slightly for optimal texture.
Tips
- Soaking is Key: Take time to properly soak your cashews. The longer they soak, the creamier and smoother your cheesecake will be.
- Blend Like a Pro: Use a high-speed blender to achieve that ultra-smooth, luxurious texture. Take your time and scrape down the sides to ensure no lumps remain.
- Consistency Matters: If your mixture seems too thick, don't panic! A splash of plant-based milk can help you achieve the perfect silky consistency.
- Chill Out: Patience is crucial. Let your cheesecakes set in the refrigerator for at least 4 hours, but overnight is even better for maximum flavor development.
- Get Creative with Toppings: While the recipe suggests berries or coconut flakes, feel free to experiment with different garnishes like chocolate shavings, caramel drizzle, or crushed nuts.
- Room Temperature Serving: Always let your cheesecakes sit at room temperature for 10-15 minutes before serving to achieve the perfect, melt-in-your-mouth texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 8g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 0mg
