Nickel Allergy Friendly Vegan Strawberry Cheesecake
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp salt
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
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - ⅓ cup refined coconut oil, melted
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
For the strawberry topping
- 1 lb fresh strawberries, hulled and halved
- 3 tbsp maple syrupChef's tipUse the same amount; honey is a little thicker and slightly sweeter.
- 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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