No-Bake Vegan Cheesecake
A perfect, fuss-free vegan dessert.
Equipment
- 8-inch spring form cake pan
- Food processor
Ingredients
For the base
- 80 g raw cashew nuts
- 80 g almonds peeled or flaked
- 10 dates pitted
- 2 tbsp coconut oil melted
- Sea salt
For the filling
- 300 g cashew nuts soaked in boiling water for 15 minutes, then drained and rinsed
- 120 ml vegan maple syrup or agave nectar
- 120 ml coconut milk
- 120 ml coconut oil melted
- Sea salt
To garnish (optional)
- Berries such as strawberries, blackberries, blueberries, redcurrants, etc.
Instructions
- Line an 8-inch spring form cake pan with cling film.
- Add the base almonds and cashews to a food processor and pulse until the nuts resemble coarse crumbs. Add the dates and blitz again until combined. Add the coconut oil and a punch of salt, then pulse once more until well combined.
- Transfer the base to the lined pan and push down to make sure the base is even. Place in the refrigerator to set while you prepare the filling.
- To make the filling, add the soaked cashews to the food processor and pulse until fairly smooth. Pour in the coconut milk and pulse again. Then add the maple syrup or agave nectar and a pinch of salt, then pulse until well-combined. While the food processor’s motor is running, slowly pour 120ml coconut oil into the filling mixture. Continue to blitz until perfectly smooth.
- Pour the filling over the base, in the cake pan, then refrigerate for around 2 hours until set. Alternatively set in the freezer for 40-60 minutes, if you’re in a hurry.
- Optionally garnish each slice with a handful of berries.
Related: How To Make: Plant Nut Roast with Cavolo Nero and Apple