Low Sodium Dairy Free Cashew Cheesecake

Total time6 hr 30 min

Prep time30 min

Cook time0 min

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Ingredients

10 servings

For the filling

2 cups raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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½ cup full-fat coconut milk
½ cup fresh lemon juice (from about 3 lemons)
⅓ cup maple syrup
¼ cup refined coconut oil, melted
1 tsp vanilla extract
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the crust

1 ½ cups raw almonds
1 cup medjool dates, pitted
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh berries, for serving (optional)

Instructions

1
Place the raw cashews in a bowl and cover with boiling water. Soak for at least 2 hours (or up to 8 hours in cold water). Drain and rinse thoroughly.
2
Line the bottom of a 9-inch springform pan with a round of parchment paper.

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