![]() ![]() To serve, lift out of pan with parchment paper and cut into slices.Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight. Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered).When you shake it, it will have some give to it, but it shouldn’t all look liquid – only the center should jiggle. Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center appears only slightly “jiggly” but not liquidy.Pour filling over the pre-baked crust and spread into an even layer.We added a bit more lemon juice to mimic the traditional “tang” of dairy cream cheese. Blend on high until very creamy and smooth, scraping down sides as needed. Once cashews are soaked and drained, add to the blender along with coconut cream, vegan cream cheese, cornstarch, vanilla, maple syrup, coconut oil, lemon zest, and lemon juice. Wipe high speed blender/food processor clean.Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C). Bake for 20-25 minutes or until the edges are golden brown and there is some browning on the surface.Let it come up the sides a little, otherwise it can be too thick on the bottom. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Transfer mixture to parchment-lined pan and spread evenly to distribute.If too dry, add a bit more melted coconut oil. You should be able to squeeze the mixture between two fingers and form a dough similar in consistency to a traditional graham cracker pie crust. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. Remove lid and add 1 Tbsp coconut oil, adding more if it's too dry.Add oats, Almond Butter, and sugar to a high speed blender or food processor and mix on high until a fine meal is achieved.In the meantime, preheat oven to 350 degrees F (176 C) and line a baking dish (we used a glass, 8” round dish) with parchment paper.Add raw cashews to a mixing bowl and cover with boiling hot water.½ cup Big Spoon Roasters Toasted Coconut Almond Butter (or any BSR nut butter of choice).1 Tbsp melted coconut oil for extra creaminess).8 ounces vegan cream cheese (we used Tofutti). ![]() We topped it with our June featured jam, Blake Hill Wild Blueberry with Lavender, and a little extra nut butter (who'd've guessed!) but any jam, fruit, nut butter, or combo of all will work beautifully-this cake makes for a pretty delicious (vegan, gluten-free!) blank canvas. The cocoa butter adds stability, meaning that, once set, the cake can sit at room temperature without wilting.This cheesecake was a hit at Big Spoon HQ, both for vegan and non-vegans alike! The lemon juice adds the "tang" reminiscent of traditional cheesecake, while a crust made from oats and almond butter tastes surprisingly like graham crackers (but better). Another secret weapon she employs is cocoa butter, as in the case of this white chocolate lemon cheesecake. Shultz also adds coconut milk to boost the creaminess factor in her 7-ingredient vegan cheesecakes. They don't rely on the chemistry of eggs and dairy to emulsify coconut oil helps bind the rest of the ingredients (eggs do this in a classic cheesecake). "They take on pretty much any flavor you add to them, and are very easy to work with," explains Dana Shultz, of the blog The Minimalist Baker.Ĭashew-based cheesecakes are raw and frozen, rather than baked. They're also faintly sweet, with a high fat content, which makes them a natural stand-in for dairy-based desserts like puddings, cream pies, and most of all, cheesecake. ![]() When soaked in water for 8 hours or overnight, raw and unseasoned cashews become soft and are easily blended into everything from velvety soups to thick salsas and sauces. Silken tofu was once the sneaky way vegan pastry chefs achieved cream-free creamy texture, but these days, cashews run the game. And despite some initial skepticism ( "Where's the cheese?!"), we've got to admit: We wouldn't turn down a bite. From Pinterest to restaurants to Instagram to popular bloggers' sites to our own website, it's everywhere. This "have your alt-flour, agave-sweetened cake and eat it too" has finally reached a fever pitch with the rise of the raw vegan cheesecake. The "health halo" is real, and it's been growing ever brighter since the first kale leaf successfully snuck into a smoothie. ![]()
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