This recipe for vegan cheesecake is fantastic! It is a dairy-free, vegan, gluten-free, vanilla cheesecake with the most wonderful salted caramel sauce poured on top. The middle cheesecake part is incredibly creamy and luscious and is prepared from cashews that have been soaked overnight.
There is no limit to how much I adore vegan cheesecake recipes so today i will be sharing it. They are ideal for people who avoid dairy and gluten since they are creamy, silky, and delectable. In addition, they are paleo-friendly.
So consider this a decadent, healthful dessert ideal for everyone because you will adore it even if you're not vegan and have no diet concerns. Oh, did I mention the sauce made with salted caramel? Yes, the most fantastic salted caramel sauce is drizzled over this vegan version of my cheesecake. You'll drink this sauce like golden water. Nothing exaggerated.
VEGAN CHEESECAKE RECIPES ARE MY FAVORITE
But this isn't my first time eating a vegan cheesecake. This natural mixed berry and vanilla bean cheesecake are just one of many raw cheesecakes I've made. Others include a raw vegan mint chocolate cheesecake, a natural white chocolate and pumpkin cheesecake, and a natural coconut macadamia and mango cheesecake. Readers' love for these remains high.
Therefore, I only made a few changes to this version. A few little adjustments here and there. However, the drizzles of salted caramel steal the show; let's face it.
HOW TO MAKE THIS VEGAN CHEESECAKE
The raw cashews for this vegan cheesecake dish must be soaked in water for at least an entire night before you begin. I suggest making the salted caramel sauce the night before and placing it in the fridge (I like to put mine in these sweet tulip jars). You'll have easier cooking if you make the sauce in advance.
The three primary components of the cheesecake recipe are the crust, the middle layer, and the sauce. Once your sauce is ready and out of the way, the crust and creamy center remain.
Mix the almonds, coconut pieces, Medjool dates, and coconut oil in a food processor to produce the crust. For approximately a minute, process it or until it is crumbly and resembles loose sand. The crust ingredients should then be placed on parchment paper with a 9-inch springform pan. Until it is flat, apply pressure to it with your fingertips.
Put the water, peeled vanilla beans, maple syrup or honey, oil from coconuts, lemon juice, and drained cashews in a powerful mixer to prepare the cheesecake filling. I adore my Vitamix, but any powerful mixer ought to function. It should be smooth after two to three minutes of high-speed mixing. After spreading the cheesecake filling over the crust, shake the pan to remove any air bubbles before freezing it for at least five hours.
Take the cheesecake out of the freezer 20 to 30 minutes before you're ready to serve, and consume it to allow it to thaw. Pour the salty caramel sauce on top, smooth it out with a spatula, and drizzle a little caramel sauce over the edge.
That's all, then! A delicious vegan caramel cheesecake that will satisfy your friends' appetites.
What ingredients are in vegan cheesecake?
This inventive vegan cheesecake recipe uses cauliflower for a low-fat vegan dessert, unlike traditional vegan cheesecake recipes that use tofu, cashews, or vegan cheese to make the filling smooth creamy. Although it may sound strange, you'll be pleasantly pleased by how wonderful it is!
What ingredients are in cheesecake filling?
The cheesecake filling is made light and exceptionally creamy by whipping cream. Softened The primary component of a cheesecake filling is cream cheese. Confectioners’ sugar – Sugar offers the sweetness needed to balance the acidic cream cheese flavor.
In the refrigerator, how long does vegan cheesecake last?
Vegan cheesecake stays in the fridge for five days in an airtight container, but the crust might soften. Before serving, the topping should be added so the fruit doesn't lose its firmness. The cheesecake can be refrigerated for up to 3 months.
The most excellent salted caramel sauce is drizzled over the best vegan cheesecake recipe. It is a very creamy and luscious vegan cheesecake from soaked overnight cashews. In this vegan salted caramel cheesecake, salty and sweet flavors mesh perfectly. The flavor combination and creamy texture impress even the greatest dairy enthusiasts!
This easy recipe will produce a baked cheesecake that everyone will adore. Serve it at your upcoming event, or make it for yourself as a beautiful treat. With vegan cream cheese, a biscuit base, and cashew and coconut cream filling, this vegan cheesecake has the ideal harmony of flavors and textures to imitate a classic cheesecake. A lusciously thick and gooey salted caramel sauce is drizzled over it to elevate it.