Vegan Cheesecake

This vegan cheesecake is made entirely out of cashews and I tell you it is amazing! I make it every year and my daughter told me last night she doesn’t even miss the cream cheese version.

3 cups Raw Cashews soaked overnight, drained and rinsed*

¾ cup Water

¾ cup Maple Syrup

½ cup Coconut Oil Melted

¼ cup Lemon Juice Freshly Squeezed

1 tsp Vanilla Extract

The key is soaking them overnight, I let them soak for 24 hours. If your blender isn’t one of those expensive pulsing kind just take your time and let your machine rest in between blending to cool off but keep going until it’s smooth.

  1. Raw Cashews: Cashews are the star ingredient here, providing the creamy texture reminiscent of traditional cheesecake. By soaking them overnight, you soften the cashews, making them easier to blend into a smooth consistency. Soaking also activates enzymes that can aid in digestion and make the nutrients more bioavailable.
  2. Water: Water is essential for blending the cashews into a creamy mixture. It helps achieve the desired consistency without adding any unwanted flavors.
  3. Maple Syrup: Maple syrup adds sweetness to the cheesecake filling. Unlike refined sugars, maple syrup contains some beneficial nutrients like antioxidants and minerals such as manganese and zinc. It also has a lower glycemic index compared to white sugar, which means it won’t cause blood sugar spikes as rapidly.
  4. Coconut Oil: Coconut oil adds richness and helps solidify the cheesecake when chilled. It also contributes to the smooth texture and provides a subtle coconut flavor. Additionally, coconut oil contains medium-chain triglycerides (MCTs), which are believed to have various health benefits, including improved cognitive function and weight management.
  5. Lemon Juice: Freshly squeezed lemon juice serves multiple purposes in this recipe. It adds a bright, tangy flavor that balances the sweetness of the maple syrup. Additionally, the acidity of the lemon juice helps to enhance the overall flavor profile of the cheesecake while also acting as a natural preservative.
  6. Vanilla Extract: Vanilla extract enhances the flavor of the cheesecake, adding a subtle, aromatic sweetness. It rounds out the flavors and provides a depth of taste that complements the other ingredients.
  7. Blending Process: The key to achieving a smooth consistency in the cheesecake filling lies in the blending process. Richard recommends using a high-powered blender or taking breaks with a less powerful blender to prevent overheating. Blending the soaked cashews thoroughly ensures that no lumps remain, resulting in a silky smooth texture.

Richard’s emphasis on soaking the cashews for 24 hours underscores the importance of proper preparation techniques in vegan cooking. Soaking not only softens the cashews but also removes enzyme inhibitors, making them easier to digest and maximizing their nutritional benefits.

Overall, Richard Castillo’s vegan cheesecake recipe showcases the ingenuity of plant-based cooking, offering a delicious alternative to traditional cheesecake while providing a wholesome and nutritious treat for all to enjoy.