Coconut oil and nuts make for a rich-tasting and crunchy crust, so nobody will miss the butter.
Tips for Making Vegan Cheesecake
1.
For this cheesecake, you’re free to use cashews or macadamia nuts.
When I was developing this recipe, we tried both and all the testers agreed that both were delicious.
Look for it with other whole-grain flours or near gluten-free flours.
and then bake it until it’s set but not browned.
you could move on to making your filling while the crust is baking and cooling.
Lemon zest gives the cake a wonderful bright flavor.
Then all that’s left is to slice, serve and enjoy!
It takes a whopping 21 pounds of milk to make just 1 pound of butter.
Cover with boiling water by 1 inch and let soak for 1 hour.
Meanwhile, preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.
To prepare crust: Process pecans in a food processor until finely ground.
Add oat flour, coconut oil, maple syrup and 1/2 teaspoon salt; pulse until just combined.
Firmly press into the bottom of the prepared pan.
Bake the crust until set but not browned, about 15 minutes.
Let cool on a wire rack for 15 minutes.
Drain the cashews (or macadamias) and transfer to a blender or food processor.
Add tofu, coconut cream, cornstarch, vanilla, sugar, lemon zest, lemon juice and salt.
Blend until very smooth.
Scrape into the crust.
Place the cheesecake on a rimmed baking sheet.
Cool on a wire rack until room temperature, about 1 hour.
Refrigerate, uncovered, until very cold, at least 3 hours.
To serve, run a sharp knife along the edge to loosen the pan sides and remove.
Learn more about how to make this vegan cheesecake.
To make ahead: Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
