I never would have thought in a million years that I would be able to eat cheesecake again after my celiac disease, dairy AND egg intolerances came to light. I figured it was out of the question. Kaput. But if you saw my mini blueberry basil vegan cheesecake recipe, you know it’s not! Vegan cheesecake is real and it is here to stay!
I swear, even my cheese-loving-lived-in-Wisconsin-for-5-years self absolutely loves this stuff! And that’s saying something! Vegan or not, you will love this cheesecake, because it’s luscious, creamy and full of chocolate and strawberry flavor!it truly does taste like the real deal. (I may have even fooled a few people and forgot to tell them it was vegan until after they took a bite!)
I’m not a fan of vegan cheesecakes made from tofu for whatever reason. But cashews, I am definitely on board with. It may sound weird, that pureeing cashews leads to a perfectly creamy and delicious vegan cheesecake. At the same time, it totally makes sense! Cashews are super creamy, especially when they’ve been soaked for hours. I’m usually not that prepared and don’t have time to soak my cashews for hours before I decide that I want to make a cheesecake though and opt for soaking the nuts in boiling water for an hour. It does the job! Since there are no raw eggs to get you sick, I do not feel bad one bit eating the batter. In fact, I encourage it to get the right sweetness level and make sure it has enough chocolate and strawberry flavor. Especially since strawberries will vary in their ripeness, make sure you taste the batter to see if you need to add more!
Now that you know vegan cheesecake is a thing and awesome and everything, what flavor do you want to see here on A Dash of Megnut?
- ½ cup walnuts
- ½ cup cacao nibs
- ½ cup dates, soaked in hot water for at least an hour
- 2 tbsp date water (if needed)
- 2 cups raw cashews, saoked in boiling water for at least an hour
- ¾ cup almond milk
- ¼ cup coconut oil
- ⅛ cup - ¼ cup maple syrup (or honey if not vegan)
- 10 drops liquid stevia (or additional maple syrup to taste)
- 3 tbsp cocoa powder
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 cup strawberries, hulled and cut in half for easy processing (plus additional for topping)
- In a food processor, combine ingredients for the crust and process until smooth. Add 1-2 tbsp of the leftover water from soaking the dates if need be to get a smooth consistency. Press mixture into the bottom of a 10-inch springform pan. Set aside.
- In a food processor, combine all of the filling ingredients for the filling. Adjust sweetness level depending on tastes (I start with ⅛ cup of sweetener and go from there). Pour filling over the crust. Freeze for about 30 minutes and then add sliced strawberries on top if using. Freeze another 1-2 hours, until set.
- Defrost for 20 minutes before serving.
- Serves about 12.