Cashew Cheesecake
A delicious vegan cashew cheesecake that's creamy and satisfying.
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Crust
- 1.5 cups almond flour
- ¼ cup coconut oil, melted
- 2 tablespoon maple syrup
Filling
- 2 cups raw cashews, soaked overnight
- ½ cup coconut cream
- ⅓ cup maple syrup
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
1. In a bowl, mix almond flour, melted coconut oil, and maple syrup until well combined.
2. Press the mixture into the bottom of a springform pan to form the crust. Place in the freezer to set.
3. In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
4. Pour the filling over the crust and smooth the top. Freeze for at least 4 hours or until set.
5. Remove from the freezer and let sit at room temperature for 10-15 minutes before slicing. Serve and enjoy!
Calories: 350kcal | Carbohydrates: 25g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Sodium: 10mg | Potassium: 300mg | Fiber: 3g | Sugar: 10g | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
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