Breastfeeding Friendly Vegan Cashew New York Cheesecake
Total time9 hr 40 min
Prep time30 min
Cook time1 hr 10 min
4.6(24)
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Learn more →Ingredients
12 servings
For the filling
- 2 cups raw cashews, soaked
- 2 packages (8 oz each) vegan cream cheese, room temperature
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup organic cane sugar
- 3 tbsp cornstarch
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ¼ tsp salt
For the crust
- 1 ½ cups vegan graham crackers, finely crushed
- 3 tbsp organic cane sugar
- 5 tbsp vegan butter, melted
- ¼ tsp salt
Instructions
- 1
Soak the raw cashews in enough cold water to cover by 2 inches for at least 4 hours or overnight. Drain and rinse thoroughly before using.
- 2
Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming up the sides — this keeps water from the bath out of the crust.
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