This luscious vegan cheesecake nixes the dairy in favor of a filling made with coconut cream, tofu and cashews or macadamia nuts instead of the traditional eggs and cream. Coconut oil and nuts make for a rich-tasting and crunchy crust, so nobody will miss the butter.

Breana Killeen
Source: EatingWell.com, March 2019
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Ingredients

Filling
Crust

Directions

Instructions Checklist
  • To prepare nuts for filling: Place cashews (or macadamias) in a heatproof medium bowl. Cover with boiling water by 1 inch and let soak for 1 hour.

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  • Meanwhile, preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.

  • To prepare crust: Process pecans in a food processor until finely ground. Add oat flour, coconut oil, maple syrup and 1/2 teaspoon salt; pulse until just combined. Firmly press into the bottom of the prepared pan.

  • Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack for 15 minutes.

  • Drain the cashews (or macadamias) and transfer to a blender or food processor. Add tofu, coconut cream, cornstarch, vanilla, sugar, lemon zest, lemon juice and salt. Blend until very smooth. Scrape into the crust. Place the cheesecake on a rimmed baking sheet.

  • Bake the cheesecake until the edges look very slightly dry and the center appears only slightly jiggly but not liquidy, 50 minutes to 1 hour. Cool on a wire rack until room temperature, about 1 hour. Refrigerate, uncovered, until very cold, at least 3 hours.

  • To serve, run a sharp knife along the edge to loosen the pan sides and remove.

Tips

Ingredient Note: People with celiac disease or gluten sensitivity should use oats and oat products, such as oat flour, that are labeled "gluten-free" as oats are often cross-contaminated with wheat and barley.

Learn more about how to make this vegan cheesecake.

To make ahead: Refrigerate for up to 3 days.

Equipment: 9-inch springform pan

Nutrition Facts

337 calories; protein 5.5g 11% DV; carbohydrates 28.6g 9% DV; exchange other carbs 2; dietary fiber 2.3g 9% DV; sugars 17.6g; fat 23.4g 36% DV; saturated fat 10.7g 53% DV; vitamin a iu 4.9IU; vitamin c 1.1mg 2% DV; folate 5.7mcg 1% DV; calcium 22mg 2% DV; iron 1.5mg 9% DV; magnesium 52.7mg 19% DV; potassium 167.7mg 5% DV; sodium 133.7mg 5% DV; thiamin 0.2mg 16% DV; added sugar 16g.