Low Iodine Vegan Cashew No-Bake Cheesecake
Total time5 hr 30 min
Prep time30 min
Cook time0 min
5.0(10)
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Learn more →Ingredients
10 servings
For soaking
- 1 ½ cups raw cashews
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp salt
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
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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