For as long as I can remember, cheesecake has been my most favorite dessert ever. So, when I decided to go vegan, one of the first things I wanted to experiment with was a dairy-free cheesecake. I’ve tried using tofu, plant-based cream cheese, and other interesting ingredients . . . but a cashew base is just perfectly rich and creamy. These squares are filled with delicious nostalgia and could definitely compete with your traditional cheesecake.
For this recipe, you’ll need to use a high-powered blender
Note: You’ll want to plan ahead for this recipe! The cashews need to soak overnight before you make the cheesecake, and then the cheesecake needs to be frozen for 6 hours to overnight. It will be worth it!
recipe | Haile Thomas
In each delicious square: 261 calories / 5 g protein / 14 g fat / 32 g carbs (20 g sugar, 3 g fiber) / 13 mg sodium
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