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Vegan Cashew Cheesecake slice
Healthy and creamy homemade vegan cheesecake

Raw Vegan Cashew Cheesecake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
A miracle of raw vegan pastry making. Instead of egg coagulation, the firmness comes from the solidification of coconut oil and cashew fats. Once soaked, cashews blend into a neutral, creamy paste that perfectly carries flavors like lemon and vanilla.
🕒 Prep Time 20 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • High-Speed Blender (Crucial for smoothness)
  • Springform Pan

Allergen Information

⚠️ Tree Nuts (Cashew, Almond, Coconut)
⚠️ Wheat

Instructions

1 ✓

Soak the cashews in water for at least 4 hours (or in boiling water for 1 hour).

Tip: Soaking softens the fibers, allowing the nuts to be blended into a cream.
2 ✓

Crush the cookies into crumbs, mix with almond flour and 2 tablespoons of melted coconut oil. Press firmly into the bottom of the pan.

Tip: This provides a crunchy texture beneath the soft cream.
3 ✓

Drain the cashews. Place them in the blender with the coconut cream, remaining melted coconut oil, syrup, lemon juice, and vanilla.

Tip: The lemon juice adds flavor and mimics the tangy, fermented character of traditional cream cheese.
4 ✓

Blend on high speed until completely silky and homogeneous.

Tip: This may take several minutes. Stop and scrape down the sides if necessary.
5 ✓

Pour the filling over the base and refrigerate for at least 4 hours (or freeze for 1 hour).

Tip: The cold helps the fatty acids in the coconut oil crystallize, setting the cake.
6 ✓

Garnish with fresh fruit before serving.

Tip: The acidity of the fruit balances the rich creaminess of the cashews.

Recipe FAQ

Why is the filling grainy?
Your blender wasn't powerful enough, or you didn't soak the cashews long enough. Patience and high speed are key!
Can I leave it at room temperature?
Not for long. Since coconut oil holds it together, the cake will lose its shape in warmth.

Ingredients

  • 1 1/2 cups Raw Cashews (unsalted)
  • 3/4 cup Coconut Cream (thick part only)
  • 1/2 cup Coconut Oil
  • 3 tbsp Agave Syrup
  • 3 tbsp Lemon Juice
  • 1 1/2 cups Whole Grain Oat Cookies or Graham Crackers
  • 1/2 cup Almond Flour
  • 1 tsp Vanilla Extract
  • 4 oz Fresh Fruit (for garnish)