– 2 cups vegan graham cracker crumbs
– ½ cup vegan butter
– ¼ cup organic sugar
– 1 ¾ cups raw cashews
– ½ cup vegan yogurt
– ½ cup maple syrup
– ½ cup coconut oil
– ¼ cup non-dairy milk
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1 teaspoon salt
Vegan cheesecake will keep in a sealed container in the refrigerator for about 4 days.This cheesecake is also freezer-friendly! I recommend wrapping it in plastic, then sealing it in a large freezer bag. It should keep for about 3 months.
What are some good vegan cheesecake toppings?
Try chocolate sauce, vegan caramel sauce, fresh berries (I love mine with raspberries!), and/or dairy-free whipped topping (I used almond milk Reddi Wip for the slices in the photos).
How can I get my batter to have a smooth texture?
The best way is to use a high-powered blending device, like a Vitamix. If you don't have something high-powered, just be patient! It can take five minutes or more to get everything blended.