How to Make Vegan Cheesecake
Why You’ll Love This Cheesecake
So, I’ve got this story. One day, I decided to give up dairy (long story short, my tummy wasn’t thrilled with cheese). But I really missed cheesecake, you know? It was a staple at family celebrations. Fast forward a bit, and I’ve crafted this vegan version that even my picky cousin, who swears by traditional cheesecake, loves. It’s creamy, rich, and honestly, you might forget it’s even vegan!
What You Need (and some swaps)
- 1 1/2 cups raw cashews (soaked overnight, though, if you forget, a quick boil for 15 minutes works)
- 1/2 cup coconut cream (the solid stuff—if you’re in a pinch, full-fat coconut milk can do the trick)
- 1/3 cup maple syrup (agave syrup works too and gives a slightly different sweet note)
- 1/4 cup lemon juice (fresh, if you can swing it, makes a difference)
- 1 tablespoon vanilla extract (or a splash more if you love vanilla like I do!)
- 1 1/2 cups vegan graham cracker crumbs (or any biscuit base you like, just check it’s vegan)
- 1/4 cup melted coconut oil (I used olive oil once in a pinch—not bad!)
How to Get It Done
First off, blend those cashews. Seriously, get them super smooth. This is where I usually sneak a taste—can’t resist! Add in coconut cream, maple syrup, lemon juice, and vanilla. Blend it until it’s silky smooth; it should look a bit like thick cream. Don’t worry if it tastes a bit too lemony now—it balances out after chilling.
Meanwhile, mix your graham crumbs with the melted coconut oil and press it firmly into a springform pan (or a pie dish if that’s all you’ve got). Pour your creamy mix right on top and smooth it out nicely.
Pop it in the freezer for at least 4 hours. Overnight is even better if you’re patient (I’m not usually!).
Some Notes from My Kitchen
If your cheesecake turns out a bit soft, it probably needs more time in the freezer. I’ve learned that the hard way! Also, don’t be tempted to use low-fat coconut cream—it just doesn’t set right.
Fun Variations I’ve Tried
Once, I swirled in some raspberry puree right before freezing—looked gorgeous and tasted amazing. Though, once I tried using almond butter instead of cashews… let’s just say it was more of a chewy cake than cheesecake. Still edible, though!
Tools of the Trade (or not)
A high-speed blender is your best friend here. But hey, if you don’t have one, just blend longer. I used a food processor once—took a bit longer, but it worked!
Storing Your Masterpiece
Store in the freezer, covered. It’ll keep for a week, though honestly, in my house, it never lasts more than a day!
When to Serve This Delight
This cheesecake is perfect for family gatherings or when you just need a personal treat. I love serving it with fresh berries or a quick fruit compote.
Pro Tips from My Mistakes
I once tried rushing the blending step, and it turned out gritty. Definitely take your time with that one. Also, don’t skip soaking the cashews, unless you’re into crunchy cheesecake (who is?).
Your FAQs Answered!
Can I use something other than cashews? Almonds or macadamias might work, but cashews give the best creamy texture.
What if I don’t have maple syrup? Honey isn’t vegan, but for non-vegans, it’s a swap. Otherwise, agave or golden syrup’s a good alternative.
Do I need a springform pan? It’s helpful, but a pie dish works. You’ll just have to serve it straight from the dish.
And there you have it! Give it a go, and let me know if you have any hilarious cheesecake mishaps—or triumphs. Happy baking!
