Low Iodine Dairy Free Cashew Cheesecake
Total time6 hr 30 min
Prep time30 min
Cook time0 min
4.9(4)
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Learn more →Ingredients
10 servings
For the filling
- 2 cups raw cashews
- 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
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp salt
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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