The easy vegan cheesecake recipe that even non vegans love, with no cashews required.
Ingredients
681 gm
Cream cheese
(vegan)
2 cup
Yoso Plain Unsweetened Coconut Yogurt
(plain; (such as coconutmilk; almond; soy; or cashew yogurt))
2 1/2 tsp
Vanilla extract, pure
(pure)
1 tbsp
Lemon juice
1 1/2 tbsp
Xantham Gum
171 gm
Sugar Free Maple Syrup
2 cup
Almond flour/meal, Bob's Red Mill
2 tbsp
Flaxseed meal (ground)
2 tbsp
Water
1 tsp
Baking soda
57 gm
Sugar Free Maple Syrup
171 gm
Coconut oil
1 pinch
Sea Salt
Instructions
Preheat oven to 350 F. Fill any baking pan about halfway with water and place it on the oven’s lower rack. Bring cream cheese to room temp. Beat all cheesecake ingredients with a blender or food processor just until smooth. (Do not overbeat, which would introduce air bubbles that might burst in the oven and cause cracking.) Smooth on top of the prepared crust. Place on the middle rack, above the rack that has the water pan. Bake 30 minutes, and do not open the oven door during this time. When the time is up, still do not open the oven even a crack, but turn off the heat. Leave in the closed oven for an additional 5 minutes. Then remove the cake—it will still look underdone—and let cool at least 20 minutes before placing the still-underdone cheesecake in the fridge. It’s important to let it cool before refrigerating, because you want it to cool gradually so it doesn’t crack. Chill at least 6 hours or overnight, during which time it firms up. Store leftovers covered in the fridge 3-4 days, or you can also freeze slices if desired.View Nutrition Facts
For the crust: Preheat the oven to 350°. In a small bowl, combine the ground flax seeds and warm water, stir and set aside. This mixture should thicken and congeal within about 1 minute.
In a separate large bowl combine the almond flour, baking soda, salt and mix. Then add the thickened flax mixture, maple syrup and 1/3 cup coconut oil and mix.
Grease an 8 or 9 inch pie pan with coconut oil, then press the crust mixture into the pan to cover. Poke a few holes in the crust with a fork, then bake the crust for 5-10 minutes at 350° until it's golden brown on the edges. Set aside to let cool completely.
