As promised, I’m bringing to you my sister Sarah’s recipe for a delicious Vegan Cheesecake. She originally baked this for my 25th Birthday and offered to share the recipe here on my blog:
Vegan Chocolate Chip Cheesecake by Sarah Lee
- 3 C. soaked raw cashews
- 1/2 C fresh squeezed lemon juice
- 1/2 C raw sugar
- 3/4 C. coconut oil (warmed to liquid)
- 1/2 C. pitted majool dates
- 1/2 t salt
- 2 t. vanilla
Add in order listed to a blender. Blend until completely smooth and thick like cheesecake batter.
Graham Cracker Crust
- 1 1/2 C Crushed Nabisco Original Graham Crackers
- 1/2 C Raw Sugar
- 1/3 C Earth Balance Butter, Melted
In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling. Add the cashew custard batter to pie plate and freeze for 1 hour and it will be set and ready to eat! You can also leave it in the refrigerator for longer to set up. Top with whatever toppings you like.
Thanks to my sister Sarah for sharing! I recommend using Dairy Free Semi-sweet Chocolate Chips from Enjoy Life, but there are many brands available. Hope you enjoy!