Vegan NY Cheesecake

Updated: Nov 5, 2019

Want some cheesecake without the dairy and eggs? Here is a healthier alternative without loosing the taste of your favorite dessert!

Crust:

1 1/2 cup graham cracker crumbs or any vegan cookie

1 tsp raw sugar

4 tbsp vegan butter, melted

Cheesecake Filling:

1/2 block tofu

1/2 cup raw cashews*

lemon juice from half of a lemon

1/2 tsp sea salt

1/2 cup coconut milk or non dairy milk

1 1/2 tbsp nutrition yeast

1/2 cup raw sugar

2 tbsp tapioca flour

1 tsp vanilla extract

* Boil your cashews for 15 minutes to soften. Or just use a high grade blender.

Directions:

Preheat oven to 350F

1. For the crust: blend the crumbs, sugar, and melted butter until it resembles sand. Press in the bottom of the cupcake liners.

Bake in the oven for 8 minutes.

2. Place all the ingredients in your blender. Blend until it's completely smooth.

3. Pour the cheesecake filling over the crust. Bake for 20 minutes or until just set. Chill. Enjoy!

* Top with a berry compote or your favorite jam. Or just enjoy them plain. :)

** For printed version of this recipe, please visit my etsy shop and get JPG file of this recipe!

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