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Raw, Vegan & Gluten-Free Salted Almond Cheesecake

You won't believe it's vegan!!

Author Samah Dada

Ingredients

Date and Almond Crust

  • 1 cup medjool dates, pitted
  • 3/4 cup raw almonds
  • 1 tbsp creamy almond butter
  • 1/2 tsp vanilla extract
  • 1/2 tbsp coconut oil, melted and cooled
  • 1/4 tsp salt

Cheesecake Filling

  • 1.5 cups raw cashews, soaked Soak cashews overnight or "flash-soaked" by soaking in boiled water for one hour.
  • 1/2 cup maple syrup
  • 1/3 cup + 1 TBSP full fat coconut milk
  • 1.5 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, melted and cooled
  • 1/2 tsp salt

Instructions

  1. First, make sure that your cashews are soaked. You can soak them in water overnight or alternatively, soak them in hot, boiled water for an hour.

  2. Make raw crust by processing dates, almonds, coconut oil, vanilla, and almond butter together until mostly pulverized and small pieces are left. The mixture should be a little dry, but sticky enough to mold. 

  3. Line a baking tray (I use an 8x8) with parchment paper, and press the crust into it, until completely uniform. It should be very firmly packed. 

  4. Now make the cheese filling. Drain soaked cashews and add to a high speed blender with the maple syrup, coconut milk, vanilla, lemon juice, coconut oil and salt. Blend thoroughly until completely smooth. Feel free to taste and adjust - I added a tad more salt and lemon juice to get the balance and acidity just right. 

  5. Now, pour your filling over the crust in your baking dish. Settle the filling by tapping the dish on the counter so everything is uniform and smooth. Top with crushed almonds, maldon salt, and place in the freezer. 

  6. Freeze cheesecake for 5-6 hours. (I know...patience is key, but so worth it)! When it's complete, slice into bars and enjoy! Best served immediately.