Rub the pan with margarine all over the bottom and sides of the pan. And I have a few zucchinis, this is so tempting to try. Hi, there wasn’t any info under the “for the crust” section. i will be trying this out! Pour in the filling and bake for about 1 hour. The good news is, I decided to throw in some cocoa to make a chocolate cheesecake. Your email address will not be published. What can you sub if allergic to tree nuts? I had to make some substitutions based on what I had on hand: walnuts added to the crust since I didn’t have enough pecans, a yellow squash instead of zucchini, and almond butter instead of cashew butter for the filling. Thanks . (If you’re in a hurry, … Had this last night with a glass of your homemade coconut milk and it was amazing! Good to know that the almond butter worked as a substitute, too! Any suggestions would be great. This recipe goes in a special file labeled “heavenly”, and Inormally don’t even like regular cheesecake that much. Just look at this. This is great! I am seriously converting my family to a healthier way of eating thanks to your blog. vanilla pudding powder or custard powder (make sure it's vegan). Thanks so much for your recipes! We use cookies to improve your experience. Hi! And this recipe…It plays with my imagination and very soon I’ll make it! I used a little more zucchini than called for and filled 20 cups in a mini muffin tin. That sounds delish!!! This post may contain affiliate links. Using a rubber spatula, scoop crust mixture into prepared springform pan and press it into an even … Megan, help please! This will help other readers. Vegan Pumpkin Cookies with Chocolate Chunks. Sunflower butter might work, though I haven’t tried it myself. Drain and pat … Pour the crust mixture into the springform pan and use your fingers to flatten it. Will definitely make again! Move pan to the freezer and let harden for 3-4 hours. This recipe looks delicious. . Luckily, you can taste as you go and adjust the flavoring as needed. will it affect texture? There’s a link to the crust recipe above, because my “print this recipe” settings won’t let me post 2 recipes in the same post. In a large mixing bowl combine all the ingredients for the cheesecake filling. Preheat the oven to 350 °F. (Optional: top with an additional 1-2 tbsp of both cashew butter and jelly and swirl). Raw Cheesecake Recipe: In a cereal bowl, cover the cashews with water and let soak 8 hours or overnight. This baked vegan cheesecake is creamy, sweet, and incredibly tasty! I used stevia and 1 Tbsp coconut oil in place of honey. If you need to avoid cashews, you might want to try another nut, such as blanched almonds or macadamias, or you can try a seed, but keep in mind that the cheesecake will have the flavor of any nut that you use. Prepare the filling: Drain the cashews and place them in a high speed blender. I just made this and it looked nothing like yours. Top it with the raspberry sauce, some fresh raspberries, and some mint leaves. Using My Fitness Pal I came up with 75 calories for each. (You may need to stop and scrape the blender a couple times to make sure everything gets incorporated.). Aaaah, this looks so good! I added a tbsp of refined coconut oil to the filling, some oreo cookies to the crust, and topped with a berry compote. thank you SO much for this recipe! thanks for the recipe i’m definitely going to have to make this soon! Not bad for my first attempt! Thanks! The cashew butter is pretty key in the flavor and texture of this recipe. Place a piece of baking … I definitely taste the lemon, so for those who aren’t big on lemon flavor, they may want to decrease the amount. I am determined to make this again, the right way!! If so, how much pumpkin? I just made it and no, you can’t taste the zucchini at all! After trying many plant-based cheesecakes this is the closest to a “real” thing that I’ve found. Thanks so much! Thanks for posting . It will harden once the cake has cooled down. Learn how your comment data is processed. This dairy free version is a delicious plant-based, gluten free dessert for special occasions. The stuff I bought looked very strangely like almond butter which is darker. . Prepare the crust: Add the dates to a food processor fitted with an "S" blade, and process until they … Tastes like the 'real thing'! I just tried this recipe and was amazed and delighted at how much it tasted like “regular” cheesecake, made with cream cheese. thank you!! … It’s gluten-free and free of refined sugar. Cucumber is more watery, and may alter the flavor a bit, so you’d have to experiment with that. Beat with a hand-held … I doubled the crust and the filling recipes for a 9″ springform pan. Where do I find raw cashew butter ? Add in the pecans, oil, salt, and maple syrup and process until the mixture is sticky. I am so looking forward to these. This vegan and paleo cheesecake will certainly satisfy that cheesecake craving. Don't worry if the filling is still soft and a bit runny. In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth … Process: use a food processor to make the crust, then … You can use a 7-inch pan for a thicker cheesecake, as pictured here, or use a 9-inch pan for a thinner cheesecake. Your email address will not be published. Let it cool down for an hour. This looks so good. I am bookmarking this, because I have to try it, it’s hard to find non dairy cheesecake recipes that don’t involve soy! Thank you SO MUCH Megan for the recipes. I need to try this. . If I don’t have cashew butter, can I try another butter??? Please review the comments above. I made a raw pumpkin cheesecake a couple years ago, and it was delicious! Being vegan doesn’t mean you have to give up delicious desserts. Thank you! tahini (sesame seed paste)? coconut butter? I followed the recipe exactly. Thank you for the recipe! Too bad I am allergic to zucchini and cashews. Prepare the crust: Add the dates to a food processor fitted with an "S" blade, and process until they are broken down a bit. You accept this by clicking "Okay" or continue to use our site. Enjoy! Thanks certainly different…can you taste the zucchini? You can also do a great crust out of almonds, coconut & dates. Another AMAZING recipe from the Detoxinista. Zucchini in cheesecake?! Would those take ok? (The thicker your cheesecake layer, the longer it will take to set.). Sweet Potato Toast (Vegan & Gluten-Free) ». Almond butter? Maybe it was the raw honey I used, the texture was thick and dark in color. This VEGAN CHEESECAKE is surprisingly creamy, thanks to a blended cashew filling that's packed with a sneaky serving of vegetables. This vegan cashew cheesecake is chocolatey and sweet with a subtle tanginess – just like traditional cheesecake has. I think I’ll do a green smoothie later! Do the dates play a big role in taste? Enjoyed by both vegans and non vegans. I found them last week and GOODNESS ME are they ever good! I bought the cashew butter at my local bulk barn. Feel free to experiment with other sweeteners, if you like, too. This is way better, seriously. Not sure what went wrong. Best Vegan Cheesecake Recipe - How To Make Vegan Cheesecake OMG! I only recommend products that I personally love and use regularly. Only one slice left! I don’t care for the texture of soaked cashews, so I don’t recommend doing that, unless you’re going to dry them before blending. Cheesecake craving, squashed. In a large mixing bowl combine all the ingredients for the cheesecake filling. Am I doing something wrong? I don’t have any nut butters at the moment…. I love that this cheesecake doesn’t have a bunch of oil in it! The inspiration for this chocolate cake came from Rawguru, who sent me these awesome chocolates to try out.Immediately after seeing the Crushed Cashew Raw Chocolate Bark, I knew I wanted to create a raw vegan chocolate cheesecake. We ate it tonight and it is deeelish! by Raise Vegan Contributor | September 23, 2019. You must be kidding me. Sun butter? I am really really these recipes, I’m on a candida cleanse diet right now and its becoming tons easier to follow as i try these recipes and look at other vegan/ sugar/ gluten free blogs… thanks a ton!! I did not find a zucinni in Publix last weekend I hope they taste as delicious as they sound. Let your vegan cream cheese and sour cream warm to room temp if possible. Love the ingredients, amazing. , Did you sub the pumpkin for the zuchinni or use both? I believe raw cashews are lighter in color, so that would make a difference in both the color and flavor. Vegan Chocolate Cashew Cheesecake. I also put a rounded 1/2tsp of your graham cracker crust in the middle of each. Either way works! Press the mixture evenly into the bottom of the lined pan, then place it in the freezer to set while you make the filling. hi, can i substitute cashew butter with anything else? I’ve given up a lot of foods in the last couple of weeks and with things like this I don’t even feel deprived at all. In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Would cucumber work for this recipe? When ready to make the topping, chill a mixing bowl and beaters for 15 minutes, then pour in the chilled coconut milk, honey and vanilla. Vegan cheesecakes are usually really easy to make, and because of their make … Prepare the crust: Combine all ingredients in a mixing bowl and use your hands to knead it into a soft dough. and has anyone tried substituting something like avocado, pumpkin, or mashed banana for the nut butter? I finally got around to trying this recipe and I am SO impressed! This site uses Akismet to reduce spam. This was soooo delicious! This looks AMAZING! I don’t usually make desserts but it’s Gunter’s 81st bd Sunday and I have been scouring around for a good cheesecake without using soy. Erika. I would try using a lighter raw honey, or maybe try adding some extra zucchini, which helps thin the batter. 1. If yellow squash are available, that would work as a zucchini substitute, too! pumpkin seed butter? Food rings are by far the easiest choice and they come in various sizes. Rich and creamy and topped with a salted caramel fudge sauce. So glad you enjoyed it!! Privacy Policy. I was looking at Miyoko Schinner’s vegan cheesecake and her cashew … Thanks! Cashews give this filling its signature creaminess, but the real secret is the hidden veggie that’s also inside– zucchini! When you use a high-speed blender, you can even skip the soaking process and still wind up with a silky-smooth result. It’s so simple. You can replace with extra honey, if you prefer. YUM!!! Possibly soy butter or something to that effect due to a nut allergy…. It adds moisture and fiber, and makes the cheesecake remarkably authentic when you serve it right from the freezer. You can find the recipe for the crust here: Any other dairy-free desserts you love, or would like for me to recreate? Required fields are marked *, Notify me of follow-up comments via e-mail. Beat with a hand-held electric mixer until well combined. (If using the raw crust recipe below, you can make that while you wait.) If … I like to use a date-based crust for this cheesecake, paired with a buttery nut like pecans or walnuts. That sounds amazing! Although the texture didn’t turn out right, it still was super delicious and I ended up cutting it into squares and eating it like raw fudge!! Cashew Butter can be subbed with other smooth nut butters (peanut butter will add a very strong flavor so it will be a peanut butter cheesecake… Unfortunately we currently have no zucchini. Press the dough into the bottom and up the sides of the pan, making a thicker layer on the bottom than on the sides. You can make this cheesecake using only maple syrup instead of the agave, but it will be darker in color and slightly less sweet. Hmmm… the vanilla may affect the color slightly, but the cheesecake should primarily turn out the color of the cashews– which is an off-white color. The process looks like this: Soak: quick soak the cashews in hot water for about 30 minutes, then drain. My 7 year old loves it! You can store it tightly sealed in the freezer for up to 3 months, so I hope you’ll enjoy it! I have made this 3 times and quadruple the recipe b/c it is so amazingly delicious and gets eaten so fast. To make the creamy filling, I like to break down the cashews in a blender first, then add in the other ingredients and blend until smooth. It’s in the freezer right now…setting up for a gluten-free Thanksgiving. I am not even hungry for lunch! This cheesecake will melt if you leave it sitting at room temperature for too long, so I recommend keeping it chilled until just before serving. Pour the cheesecake filling into the crust and smooth the top. Place the cheesecake in the freezer to set until firm, about 4 to 6 hours. You could use another nut butter, or coconut butter, for a similar texture, but the flavor will not be the same. I’m in love with your recipes! Might need to pull it out again this fall. I used agave instead of honey and added nutmeg to the crust, but otherwise followed the recipe and it really came out great! I recommend cutting small slices, as they are very rich! I can’t believe it has zucchini in it, what a great idea! Check out my new blog if you have time All the recipes use simple ingredients and very easy to prepare. I’ve also realized the longer i dont consume candida irritating foods, the less I crave the stuff! Thanks for sharing it. If you’d like to make this cheesecake with cashew butter instead, replace 2 cups of cashews with 1 cup cashew butter. This vegan cheesecake is the best ever! Then place it in the fridge for at least 4 hours. Please read my disclosure and privacy policy. When served straight from the freezer, it has a texture that is remarkably like the real thing! Discover how vegetarian diet can be delicious and healthy at the same time. No-bake vegan chocolate cashew cheesecake is a dream come true. I use a combination of agave nectar and maple syrup to keep this recipe vegan, but you can use honey instead of the agave if you don’t need this to be 100% vegan friendly. If you like this recipe, please leave a good rating! Of course he’s more on board for raw eating than the rest of the family. It is incredible and almost gone! No Bake Vegan Cheesecake (Without Nuts) - The Hidden Veggies I mean really. Ingredient choices for this Baked Vegan Cheesecake I use cashew butter instead of cashews as it just blends in more easily and reduces the prep time to soak the cashews for a few hours. I also have a nut-free avocado cheesecake recipe to post in the near future, so stay tuned! It's super easy to make and unlike many vegan cheesecake recipes it's baked and not made with cashews. Thank you! Simple and lovely. I hope it tastes good, regardless. This easy no-bake vegan cheesecake is light, creamy and subtly sweet with a perfectly silky texture. Actually I am very keen on cooking and experimenting, but zucchini in a cheesecake wouldn’t come to my mind! I got medjool dates and made this delicious cheesecake this weekend!! Serve the cheesecake directly from the freezer for a firm texture, or you can let it soften in the fridge for an hour beforehand to soften it up a bit. ... Add soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth. I hope to make it in the near future to try it out. P.S. Many vegan cheesecake recipes need to be kept in the freezer and tend to melt if they’re left at room temperature. sunflower seed butter? I used a 7-inch pan in the photos here, but a 9-inch works also for a thinner cheesecake. I have been dying to try this recipe but have 2 questions Can you use stevia instead of honey? Can squash zucinni replace zucinni? I had a cucumber with cayenne and salt/ plain yogurt for breckfast and unsweetend almond butter as a snack and I am completely satisfied! Mine was light brown, not white. Otherwise, I have no idea! Raw Vegan Cheesecake with Cashew Caramel; About CookBook. Thank you, thank you, thank you!!!!!, Carrot Ginger Dressing (Japanese Dressing), Best Broccoli Slaw (with Honey Mustard Dressing), Pumpkin Smoothie (tastes like Pumpkin Pie!). This cheesecake looks so yummy. You can also use … Is my computer glitching? (You can see in my pictures that my cheesecake isn’t pure white, in comparison to the bright white dots on the plate. This healthy vegan dessert recipe has a rich and creamy chocolate cashew filling, a crunchy nutty base and is prepared … This is still really ingenious. I’ve never tried anything of the substitutes, so you’ll have to experiment and let us know if you have any success! How to make Vegan Cheesecake. Remove and cut into slices. Just add oreo cookies to the food processor and process into crumbs. The honey could definitely affect the color, and maybe it added to the thickness, too? oh yum! I made a similar pumpkin cheesecake using cashew butter & pumpkin recently. Once you’ve blended up the creamy cashew filling, you’ll pour it over the date-based crust. In my Ebook you will find 50+ healthy and delicious vegetarian recipes, including vegan, raw and gluten-free meals. The crust is lightly … That’s the healthiest cheesecake i’ve ever seen and it looks the best! Struggling to think of a vegan dessert for your next gathering that’s a little more sophisticated than a basic cake recipe? If the cheesecake doesn’t hold together for you when using the stevia, you could add a couple tablespoons of coconut oil to the mix– which would help it solidify in the freezer. I was so excited to make this, but it did not turn out anything like yours! 2. Thanks, as always, for your wonderful ideas and inspiration! I’m not quite familiar with the texture of zucchini so I dont know how substituting with cucumber would effect it. Gotta start them young! Get a free 7-Day Kick Start when you sign up for my email newsletter, Your email address will not be published. I can do coconut, sunbutter, and peanuts but not any tree nuts. This raw version doesn’t get quite as “fluffy” as traditional cheesecake, but the batter should be runny enough to pour out of the blender easily. I made these (left out the honey and made my own cashew butter) right before my Whole30 (it ended up being a Whole34) and I completely forgot about them in the freezer. This vegan cheesecake with raspberries is one of my favorite vegan cakes! I am on day 4 of a 21-day cleanse and am really excited by all of the recipes on your website. Wow this looks so good! Instead of looking delectable like the pictures, the filling turned out super thick, sticky and dark in color. I love your website and make many of your recipes. More like a fudge texture, nothing like a fluffy cheesecake! When you throw them together in a food processor, they form a sticky crust that you can easily press into the bottom of a springform pan. Does any one know of anything that could be substituted for the cashew butter? Raw cashew butter gives it the best flavor. Blend until they are finely ground, then add in the zucchini, lemon juice, honey, maple syrup, vanilla, and salt, and blend again until very smooth. I’ll keep you under eye . Thank you for another great recipe! how many servings does this make? Andy and I tried raw cheesecake at the Foodbuzz Festival last year and have been wanting to try it again since. Beat till thickened and fluffy (it won't thicken as much as regular dairy whipped cream) then spoon over the chilled cheesecake. Leftovers can be tightly covered and chilled in the freezer for up to 3 months. This is a MUST HAVE TRY!! But I am floored by how delicious and healthful this is! When served straight from the freezer, it has a texture remarkably similar to the real thing! Literally *just* like cheesecake but without all the creepies! (Be careful not to over-process, or the nuts will release excess oil and the batter will be oily.) I never would have imagined that zucchini would be good in it. I’ll have to try it again and make my own butter with raw cashews. Using stevia might affect the texture AND flavor, but it’s definitely worth a shot! Then add in melted vegan butter and process again until all the crumbs are coated with the butter. I even came up with a fun idea for how to use the rest of the pie crust, and I’ve posted the recipe on my blog here: Thanks, Makes sense that zuchinni takes on the other tastes around it, since it doesn’t have a strong taste on its own. Should I have soaked the cashews before making it into butter? I’m not sure how it’s supposed to be white since the butter is brown and so is the vanilla. such as a banana or something? I typically like to use I use a mix of natural sweeteners for a more neutral flavor and color. Place all the filling ingredients into a food processor or a blender and blend on high until smooth. Are you nuts? Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. When you peel the zucchini, it doesn’t impact the overall color of your dairy-free cheesecake, but it does improve the texture. Reader Feedback: Have you made a cashew cheesecake before? Thanks for your reply. Thank you!! Thank you for sharing! Any changes will definitely result in a different flavor, but I’m sure with a little experimentation, it will still be tasty! You’ll be sure to impress your guests when you serve them a gorgeous chocolate cheesecake. It should be soft, so put it out of the fridge about 1 hour before using. Found this via pinterest and made it yesterday. I don’t think a banana would work. Thank you so much for the recipe. Lightly grease a springform pan and line the bottom with parchment paper for easy removal. What a beautiful, creative recipe, and I love your cute plates! This Vegan Cheesecake is surprisingly creamy, thanks to a blended cashew filling that’s packed with a sneaky serving of vegetables. Transfer the baking pan to the oven and bake the graham cracker crust for 8-9 minutes, or until just … Golden oreos and vegan butter make the perfect crust for this cheesecake. I love a good cashew-based cheesecake … (And frankly, I think cheesecake pudding sounds just delicious as well…not that I think it will last long enough from freezer to mouth to get there.). There are tons of amazing pies, cookies, cakes, and yes, even baked vegan cheesecake! The thinner cheesecake will firm up faster, and the thicker one will need more time in the freezer to set. They don’t add a specific flavor, but they do add sweetness and an extra helping of fiber and nutrients. Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch … It ruined a cheesecake for me once! Thanks for sharing! This no-bake cashew cheesecake is best served straight from the freezer, because it will melt relatively quickly if you leave it at room temperature for too long. Doubling the recipe? Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. ), Did you use raw or roasted cashews?