Vegan Cheesecake

Instructions

1. Step 1

   Place the cashew in the mixing bowl and cover with water. Soak for 240 minutes.

   Timer: 240 min (fixed)

   Ingredients used: 300.0 gr Cashew

   Cookware: mixing bowl

2. Step 2

   Drain the soaked cashew thoroughly in the colander and let excess water drip away.

   Cookware: colander

3. Step 3

   Chop larger date pieces on the cutting board with the chef's knife, then pulse the date, almond, and half the salt in the food processor until finely crumbly and sticky.

   Ingredients used: 120.0 gr Almond, 180.0 gr Date, 1.0 gr Salt

   Cookware: Chef Knife, cutting board, food processor — pulse

4. Step 4

   Stir the room-temperature coconut cream until smooth in the mixing bowl. Press the crust mixture firmly and evenly into the base of a 20 cm springform pan with the rubber spatula.

   Ingredients used: 400.0 ml Coconut Cream

   Cookware: mixing bowl, rubber spatula, springform pan

5. Step 5

   Blend the drained cashew, smooth coconut cream, maple syrup, strained lemon juice, vanilla extract, and the remaining salt in the blender until completely silky, scraping down the sides with the rubber spatula as needed.

   Ingredients used: 60.0 ml Lemon, 120.0 ml Maple Syrup, 1.0 gr Salt, 5.0 ml Vanilla Extract

   Cookware: blender — blend, rubber spatula

6. Step 6

   Pour the blended filling over the crust in the springform pan and smooth the surface with the rubber spatula. Refrigerate for 240 minutes, until firm and cleanly sliceable.

   Timer: 240 min (fixed)

   Cookware: refrigerator — chill, rubber spatula, springform pan