with Walnut-Date CrustGET RECIPES DELIVERED
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- 1½ cups raw cashews
- 1 cup Medjool dates
- 1 cup raw walnuts
- ¼ tsp salt
- ⅓ cup coconut oil
- 1 13.5-oz can coconut cream
- ½ cup maple syrup
- 2 tsp vanilla extract
- 1 lemon
- Any toppings you'd like. We suggest melted vegan chocolate, candied citrus, or fresh fruit
Allergens: tree nuts
- Small saucepan
- Springform pan (8” or larger)
- Parchment paper
- Food processor
Add the cashews to a saucepan and cover with 1 inch water. Bring to a boil, reduce heat to medium, and simmer until softened, about 25 to 30 minutes. Once ready, drain and set aside (they can soak until you’re ready to blend).
Line a springform pan with parchment paper. Remove the pits from the dates. Add the pitted dates, walnuts, and salt to a food processor. Pulse until the mixture is well combined. Empty the walnut-date mixture into the springform pan and press to evenly coat the bottom. Let the walnut-date crust set in the freezer for 1 hour.
Combine the soaked cashews, coconut oil, coconut cream, maple syrup, vanilla extract, and the juice from the lemon in a blender. Blend until smooth.
Pour the blended cashew mixture into the walnut-date crust. Cover cashew cheesecake with plastic wrap and return to the freezer to set, at least 4 to 5 hours. Once cheesecake is firm to the touch, top with melted vegan chocolate, candied citrus, or garnish with fresh fruit. Slice and enjoy!