Low Sodium Vegan Cashew Lemon Cheesecake

Total time5 hr 30 min

Prep time30 min

Cook time0 min

Low Sodium Vegan Cashew Lemon Cheesecake

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Ingredients

10 servings

For the crust

1 ½ cups raw almonds
Freshness Guaranteed Raw Almonds Member's Mark Natural Whole Almonds Trader Joe's Nuts Dry Roasted & Unsalted Almonds Frame Almond Raw Diamond Of California Whole Almonds
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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 the filling

2 ½ cups raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
½ cup full-fat coconut cream
½ cup fresh lemon juice (from about 4 lemons)
1 tbsp lemon zest (from about 2 lemons)
½ 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 serving

thin lemon slices, for serving (optional)

Instructions

1
Line the bottom of a 9-inch springform pan with a round of parchment paper. Place the almonds in a food processor and pulse until they form a coarse, sandy meal, about 15 one-second pulses — stop before they turn to paste. Add the pitted dates and 1/4 tsp salt, then process until the mixture clumps together and holds its shape when pressed between your fingers, about 30–45 seconds.
2
Transfer the crust mixture to the prepared pan and press it firmly and evenly across the bottom using the flat bottom of a measuring cup or glass. Place the pan in the freezer while you prepare the filling.

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