Follow these steps for perfect results
all-purpose flour
sugar
vegan butter
cashews
coconut milk
cornstarch
granulated sugar
salt
lemon juice
vanilla extract
fresh strawberries
sliced
Preheat the oven to 350°F.
Prepare the crust by combining flour, sugar, and vegan butter.
Rub the ingredients together until a crumbly mixture forms.
Press the mixture into an 8-inch springform cake tin.
Bake the crust for 15-20 minutes until golden.
Soften the cashews by boiling them in water for 15 minutes.
Drain the cashews and add them to a high-speed blender.
Add the remaining filling ingredients (coconut milk, cornstarch, sugar, salt, lemon juice, vanilla extract) to the blender.
Blend until smooth.
Grease the sides of the cake tin.
Pour the cashew filling into the tin.
Lower the oven temperature to 320°F.
Bake for 50-60 minutes until the sides pull away from the tin and are slightly golden.
Let the cheesecake cool completely.
Remove the cheesecake from the tin.
Top with sliced fresh strawberries before serving.
Expert advice for the best results
Soak cashews overnight for an even smoother texture.
Adjust sweetness to your preference.
Add other fruits like blueberries or raspberries.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Garnish with fresh herbs.
Serve chilled.
Add a dollop of vegan whipped cream.
Enhances sweetness.
Pairs nicely with dessert
Discover the story behind this recipe
A vegan adaptation of a classic dessert.
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