Vegan Golden Milk Cheesecake
Total Time
4 hours and 15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
10 servings
- 1 cup raw cashews (can sub any other raw nut if need be)
- ½ cup unsweetened shredded coconut
- 3 tablespoons maple syrup (or other liquid sweetener of choice)
- 2 tablespoons coconut oil (unrefined or refined both work well)
- 1 teaspoon ground cinnamon
- 1 cup soaked raw cashews (soak in water overnight or in boiling water for at least 30 minutes, then drain)
- ½ cup coconut butter (also known as coconut manna)
- ½ cup oat milk (or other creamy plant-based milk)
- ⅓ cup coconut oil ( refined or unrefined)
- ¼ cup Earth Echo Golden Superfood Bliss
- ¼ cup maple syrup (or other liquid sweetener of choice)
- 1 teaspoon lemon juice (fresh or bottled)
- 1 teaspoon vanilla extract
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Preparation
Step 1
Prepare the Crust
Step 2
In a blender or food processor, combine the cashews, coconut, maple syrup, coconut oil and cinnamon. Pulse the mixture until it holds together when pinched between your fingers. It's okay if there are a few chunks of cashew throughout - it adds nice texture!
Step 3
Press the crust mixture into a greased 6-8" round springform pan, then place it into the freezer while your prepare the cheesecake filling.
Step 4
Cheesecake Filling
Step 5
In a blender or food processor, combine the soaked and drained cashews, coconut butter, milk, coconut oil, Golden Superfood Bliss, maple syrup, lemon juice and vanilla. Blend on high until smooth and creamy.
Step 6
Coming Together
Step 7
Remove the pan from the freezer, then pour the filling over the crust. Smooth the top with a spatula and tap the pan on the counter to ensure the filling settles nice and evenly and any air bubbles are removed.
Step 8
Pop the cheesecake into the freezer to set overnight or at least 4 hours.
Step 9
Remove, slice and enjoy!
Step 10
This cheesecake keeps well stored in the fridge or freezer in an airtight container for up to 10 days.
Step 11
Save recipe for the next time?
