Vegan Cashew Cheesecake

Ingredients

• Raw cashews250 g
• Pitted Medjool dates150 g
• Blanched almonds100 g
• Full-fat coconut milk (min. 60% fat)200 ml
• Strained lemon juice40 ml
• Organic lemon zest5 g
• Maple syrup90 ml
• Fresh mixed berries200 g
• Deodorized coconut oil50 g
• Vanilla extract5 ml
• Fine salt1 g

Allergens

Tree nuts

Method

1. Soak the cashews in hot water for at least 4 hours, then drain and rinse them thoroughly.
2. Prepare the crust by processing the almonds, dates, and a pinch of salt in a food processor until a sticky, crumbly mixture forms.
3. Line the bottom of an 18-20 cm springform pan with parchment paper, press the date-almond mixture firmly into the base using the back of a spoon.
4. In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla, and melted coconut oil.
5. Blend on high speed for 2-3 minutes until the cream is perfectly smooth, silky, and lump-free.
6. Pour the cashew cream over the prepared base, smooth the top with a spatula, and tap the pan gently on the counter to remove air bubbles.
7. Place in the freezer for at least 4-6 hours to allow the vegetable fats to set and stabilize.
8. Remove the cheesecake from the freezer 30 minutes before serving, take it out of the mold, and decorate the top with fresh mixed berries.