Vegan Almond Crust Cheesecake
Ingredients
Almond crust
- 1/2 cup almonds
- 1 teaspoon miso paste
- 1 1/2 teaspoons agave, brown rice syrup, or honey
- 1 teaspoon coconut sugar
- pinch salt
Filling
- 1 cup soaked cashews
- 1/4 teaspoon vanilla
- 1 tablespoon plus 1 1/2 teaspoons agave, brown rice syrup, or honey
- 1/4 cup coconut water kefir or any plant-based milk
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 1/2 teaspoons matcha powder or zest of 1 orange or lemon or cocoa powder
- 3 tablespoons melted raw cacao butter or coconut oil
Preparation
Pulse the almonds in a food processor until only partially broken down
Add the remaining crust ingredients and pulse a few more cycles until the mixture is still crumbled but sticky
Press the almond mixture into a 4-inch round spring form pan or in a layer on the bottom of a loaf pan, lined with parchment paper, about 1/4 inch thick
Let the crust firm up in a freezer for 30 minutes before adding the filling
Blend all filling ingredients, except coconut oil or cacao butter, in a high-speed blender until smooth
Stream in melted coconut oil or cacao butter last
Pour the filling into the crust and chill in the freezer for at least 3 hours
One hour prior to serving, remove the cheesecake from the pan and move to the fridge to defrost
Tips
Replace miso paste with 1 teaspoon additional sweetener for stickiness
Experiment with flavors using matcha powder, orange zest, lemon zest, or cocoa powder
