Vegan Cashew Cheesecake

This classic vegan cheesecake is a holiday staple for us – it’s a no-bake, easy-to-make treat that’s always a hit! The creamy cashew filling paired with the nutty base is simply delightful! Plus, it can be a good start for creativity – you can add fruits like mango or avocado to the base, toss in your favourite berries, or even squeeze in some lime juice for a zesty twist.

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When you think of timeless vegan desserts, what comes to mind? For us, it’s our holiday go-to: the cheesecake-style raw cashew cake! The smooth cashew filling with the crunchy almond and date base is a vegan classic – a delicious blend of flavors without flour, milk, or eggs. You can get creative by adding your favorite fruits or berries to the filling or mixing oats into the base. But let’s focus on the simplicity and ease of making this beloved treat. With just a blender and a fridge, you’re all set for a culinary journey!

Vegan Cashew Dream-Cake Ingredients:

• Almonds: slightly toasted almonds are the key ingredient for a crumbly base. For a healthier option, use sprouted almonds. You can also partially substitute almonds with walnuts or hazelnuts.
• Cashews: when soaked, they’re a perfect starting point for recipes requiring a creamy texture as this one.
• Medjool dates: bring a natural sweetness that gives the base a hint of caramel goodness.
• Maple syrup: adds a natural sweetness and infuses the cream with delicious caramel notes.
• Coconut oil and coconut milk: another secret to that creamy base that helps it set perfectly when chilled.
• Lemon juice: brings that zesty kick. If you prefer a tangier twist, go for lime juice.
• Vanilla extract: adds a warm and cozy vibe, turning this cheesecake into an absolute treat.
• Salt: just a dash of it adds that salty kick to the caramel base.

Step-by-step:

1. Begin by soaking 3 cups of cashews for 4-8 hours. Once soaked, drain the water and rinse the nuts thoroughly.
2. To create the base, blend 2 cups of almonds, 4 pitted dates, 2 tbsp of coconut oil, and a pinch of salt until you achieve a delightful, slightly coarse texture. Embrace the imperfections – they add character!

3. Line the bottom of a pan with parchment paper. Spread the base evenly across the bottom and the sides and place it in the freezer for about 15 minutes.

4. Meanwhile, let’s prepare the cream. In your blender, combine the soaked cashews, 1/4 cup of softened coconut oil, 1 cup of creamy coconut milk, juice of one lime juice, a dash of natural vanilla extract, and 3-4 tbsp of maple syrup for subtle sweetness. Blend until velvety smooth.

5. With the base chilled and the cream whipped to perfection, spread the cashew cream over the base, smoothing it out carefully to set the stage for the final touch. Pop the pan back into the freezer for about 4 hours, giving it a chill time to let all those yummy flavours mingle and build up the excitement.

Some handy tips to enhance your Vegan Cashew Dream-Cake experience:

• Consider using sprouted almonds (or other nuts if substituting) as a healthier option that’s gentler on your gut and digestion. When soaked, seeds and nuts partially lose some controversial compounds like phytic acid, which is a natural defence mechanism for a plant but it can also have negative effects on our gut microbiome and nutrient absorption. You can soak nuts yourself for about 8 hours or overnight with 1/2 tsp of salt or 1 tbsp of apple cider vinegar. Then, wash, drain, and let them dry in the oven at 200°F (90°C).
• For this recipe, you’ll need a good stand blender that can create a creamy and smooth texture for the cashew filling.
• You can adjust the sweetness of this cheesecake to your taste by playing with the amount of dates and maple syrup added.
• Cake pans with removable sides work perfectly for cheesecakes. However, you can also use a round ceramic baking pan. Grease the sides with coconut oil to help release and serve pieces of cake easily.
• This raw cheesecake needs at least 8 hours or overnight in the fridge to firm up before serving. If the cream isn’t firm enough even after refrigerating, you can pop the cake in the freezer for 15 minutes just before serving.

Storage:

For storing your vegan raw cheesecake, cover it securely and keep it in the refrigerator to maintain its freshness and texture. It’s best consumed within a few days for optimal taste and quality, but you can also freeze it for longer-term storage – just thaw it in the fridge before serving for that creamy, melt-in-your-mouth experience.

Tip for serving:

We love jazzing up this cashew cheesecake with juicy berries. Another idea that works well is to sprinkle it with some lime zest, which gives a refreshing touch. And if you’re looking for an extra fancy touch, get creative with some edible flowers and a couple of mint leaves!

Step-by-step: 

1. Begin by soaking the cashews for 4-8 hours. Once soaked, drain the water and rinse the nuts thoroughly.
2. To create the base, blend almonds, pitted dates, coconut oil, and salt until you achieve a delightful, slightly coarse texture. Embrace the imperfections – they add character!
3. Line the bottom of a springform pan with parchment paper. Spread the base evenly across the bottom and place it in the freezer for a brief respite of 15 minutes.
4. Meanwhile, let’s prepare the cream. In your blender, combine the soaked cashews, softened coconut oil, creamy coconut milk (have you tried making your own?), a hint of zesty lemon or lime juice, a dash of natural vanilla extract, and perhaps a dollop of maple syrup for subtle sweetness. If unavailable, fear not – ripe bananas or dates can serve as worthy substitutes. Blend until velvety smooth, a testament to the magic of simplicity and quality ingredients.
5. With the base chilled and the cream whipped to perfection, spread the cashew cream over it in the pan, smoothing it out carefully to set the stage for the final touch. Pop the pan back into the freezer for about 4 hours, giving it a chill time to let all those yummy flavors mingle and build up the excitement.
6. Just before serving up your masterpiece to those hungry mouths, top it off with a burst of fresh berries or a sprinkle of nuts.

Don’t forget, this treat isn’t just about the taste; it’s about sharing the good times with the ones you love. So, dig in, enjoy, and let the good vibes flow!

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