Vegan Caramel Cheesecake
This gluten-free, dairy-free, vegan cheesecake recipe is drizzled with the most amazing salted caramel sauce. It’s a vegan cheesecake simply made from cashews that have soaked overnight and it’s unbelievably creamy and decadent.
INGREDIENTS
crust
1 cup raw almonds
1 cup shredded coconut
10 Medjool dates
1/2 tbsp coconut oil, liquified
cheesecake
4 cups raw cashews, soaked overnight, drained and rinsed
1 cup water
3/4 cup maple syrup or honey
2/3 cup coconut oil, liquified
1/2 cup lemon juice
2 vanilla beans, scraped
topping
1 recipe Salted Caramel Sauce
DIRECTIONS
Make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool.
Line a 9″ springform pan with parchment paper and set aside.
Place all crust ingredients into a food processor and process until it’s the texture of coarse sand.
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