Low Sodium Vegan Strawberry Cheesecake

Total time6 hr 35 min

Prep time35 min

Cook time0 min

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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 6 hours, then drained and rinsed
1 can (13.5 oz) full-fat coconut milk
½ cup maple syrup
⅓ cup refined coconut oil, melted
3 tbsp fresh lemon juice
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 the strawberry topping

1 lb fresh strawberries, hulled and halved
3 tbsp maple syrup
1 tbsp fresh lemon juice
1 tsp agar-agar powder

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 8–10 times until coarsely chopped. Add the pitted dates and 1/4 tsp salt, then process continuously until the mixture clumps together and holds its shape when pressed between your fingers, about 1–2 minutes.
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, building it up slightly at the edges. Place the pan in the freezer while you prepare the filling.

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