Vegan Cashew Cheesecake

Ingredients:

• Crust (Gluten-Free):
  • 1 cup (120g) raw walnuts or pecans
  • 1/2 cup (60g) almond flour
  • 1/2 cup (80g) packed, pitted Medjool dates
  • 1/4 tsp sea salt
• Filling:
  • 2 1/2 cups (375g) raw cashews, soaked in water for 4–8 hours (or overnight), then drained and rinsed
  • 1/2 cup (120ml) full-fat coconut milk (canned, shaken well)
  • 1/2 cup (120ml) maple syrup or agave nectar
  • 1/3 cup (80ml) coconut oil, melted and cooled (but still liquid)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp pure vanilla extract
  • 1/4 tsp sea salt

Instructions:

1. Prep the Crust: Grease a 7-inch or 8-inch springform pan. Place the walnuts, almond flour, dates, and salt in a food processor. Pulse until the mixture is crumbly and holds its shape when pressed. Press the mixture firmly and evenly into the bottom of the prepared pan. Set aside.
2. Blend the Filling: Drain the soaked cashews well and place them in a high-speed blender (like a Vitamix or Blendtec). Add the coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla, and salt.
3. Achieve Ultra-Smooth Texture: Blend on high speed, scraping down the sides often, until the filling is perfectly smooth, silky, and free of any cashew grit. This may take 2–4 minutes depending on your blender. It should be warm from the blending, which keeps the coconut oil melted.
4. Fill & Set: Pour the smooth filling over the prepared crust. Gently tap the pan on the counter to release any trapped air bubbles.
5. Chill Mandatory: Cover the pan loosely and place it in the freezer for 4–6 hours, or in the refrigerator overnight, until the cheesecake is completely firm.
6. Serve: If stored in the freezer, let the cheesecake thaw in the refrigerator for 1–2 hours before slicing. Unmold the springform pan and slice using a hot knife. Top with fresh berries or a berry coulis