Vegan Cheesecake
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.
Source: EatingWell.com, March 2019
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Recipe Summary
Ingredients
Directions
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
Serving Size: 1 slice
Per Serving:
337 calories; protein 5.5g; carbohydrates 28.6g; dietary fiber 2.3g; sugars 17.6g; fat 23.4g; saturated fat 10.7g; vitamin a iu 4.9IU; vitamin c 1.1mg; folate 5.7mcg; calcium 22mg; iron 1.5mg; magnesium 52.7mg; potassium 167.7mg; sodium 133.7mg; thiamin 0.2mg; added sugar 16g.
Exchanges:
4 1/2 fat, 1 other carbohydrate, 1/2 starch