Worlds Best Gluten Free Vegan Cheesecake
FILLING
- 1 cup raw cashews
- 1 cup coconut cream
- 8 ounces vegan cream cheese* (Toffuti)
- 1 Tbsp cornstarch
- 1 tsp pure vanilla extract
- 2/3 cup maple syrup
- 1 Tbsp melted coconut oil
- 2 tsp lemon zest
- 1-2 Tbsp lemon juice
- 1/8 tsp sea salt (half of 1/4 tsp)
CRUST
- 3/4 cup rolled oats (whole, not instant)
- 3/4 cup raw almonds
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar
- 4 Tbsp coconut oil (melted)
Instructions
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain.
- Preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8 inch baking dish // adjust number/size of pan if altering batch size) with parchment paper. Set aside.
- Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
- Remove lid and add 4 tbsp melted coconut oil. Mix until a loose dough is formed, you should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom.
- Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C).
- Once cashews have been submerged for an hour and drained, add them to a high speed blender with coconut cream, vegan cream cheese, corn starch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth, scraping down sides as needed.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
- Bake for one hour, the mixture will look goopy and undercooked but it will firm up once its cooled.
- Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.
Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain.
Preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8 inch baking dish // adjust number/size of pan if altering batch size) with parchment paper. Set aside.
Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
Remove lid and add 4 tbsp melted coconut oil. Mix until a loose dough is formed, you should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom.
Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C).
Once cashews have been submerged for an hour and drained, add them to a high speed blender with coconut cream, vegan cream cheese, corn starch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth, scraping down sides as needed.
Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
Bake for one hour, the mixture will look goopy and undercooked but it will firm up once its cooled.
Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.
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