Low Sodium Vegan Cashew No-Bake Cheesecake

Total time5 hr 30 min

Prep time30 min

Cook time0 min

Low Sodium Vegan Cashew No-Bake Cheesecake

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Ingredients

10 servings

For soaking

1 ½ 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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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 the filling

1 can (13.5 oz) full-fat coconut milk
½ cup coconut oil, melted
½ cup maple syrup
⅓ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
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

fresh berries, for serving (optional)

Instructions

1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for at least 4 hours or overnight, then drain and rinse well.
2
Line the bottom of a 9-inch springform pan with a round of parchment paper. Add the almonds, pitted dates, and 1/4 tsp salt to a food processor and pulse until the mixture resembles coarse, sticky crumbs that hold together when pressed between your fingers, about 20–25 pulses.

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