Raw Vegan Cheesecake

An easy to follow raw vegan recipe.

This raw vegan cheesecake is smooth, creamy and easy to make.

If you want a raw vegan crust then read my article Raw Vegan Pie Crust (No Bake Pie Crust) to learn how to make it.

But if you want a more “traditional” tasting baked crust, then follow these instructions:

• 1 cup walnuts
• ½ cup almond flour
• 2 tablespoons maple syrup or your fav liquid sweetener

Place the nuts in a food processor and process until they are finely chopped. Add the almond flour and process until it becomes a crumbly mixture. If you want to add more sweetness, add some maple syrup at this point. Press into the bottom of an 8-inch springform pan that has been lined with parchment paper or greased. Bake at 350°F for 10 minutes, then set aside and let cool completely before filling with cheesecake batter

Filling Ingredients

• 1 cup of cashews
• 1/4 cup of nutritional yeast flakes or hemp powder if you don’t like the taste of nutritional yeast
• 4 dates, pitted and soaked in hot water for 30 minutes. Then drained and chopped up into small pieces.
• Juice from 1 lemon (2–3 tablespoons)
• 2 tablespoons maple syrup or to taste
• 1/2 teaspoon vanilla extract (or your favorite flavor)
• 2 tablespoons coconut oil, melted

Filling Instructions

• Blend the cashews in a high-speed blender until smooth.
• Add the dates and vanilla, blend again until smooth.
• Add the coconut oil and lemon juice to the blender, then pour in water as needed to achieve your desired consistency (it should be thick but not too thick).

Once you have a smooth mixture, transfer it to the springform pan that is holding your pie crust. Try to have the pie crust chilled for at least an hour beforehand, but if you forgot, it’s totally okay. Chill for at least 2 hours. Wiggle it. If it moves a bit, chill it for another hour or two. The longer you let it chill, the thicker it will become.