Red Meat Allergy Friendly Vegan New York Cheesecake
Total time9 hr 45 min
Prep time30 min
Cook time1 hr 15 min
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Learn more →Ingredients
12 servings
For the filling
- 3 cups raw cashews, soaked
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup vegan cream cheese
- ½ cup organic cane sugar
- ¼ cup fresh lemon juice (from about 2 lemons)
- 2 tsp lemon zest
- 2 tsp vanilla extract
- 3 tbsp cornstarch
- ¼ tsp salt
For the crust
- 1 ½ cups vegan graham cracker crumbs (from about 10 full sheets)
- 3 tbsp organic cane sugar
- 6 tbsp vegan butter, melted
- ¼ tsp salt
For serving
- fresh berries, for serving (optional)
Instructions
- 1
At least 4 hours before baking (or the night before), place the cashews in a bowl, cover with cold water by 2 inches, and let soak at room temperature until softened. Drain and rinse well 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 out during the water bath.
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