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Food

Cashew “Cheesecake” Squares

Makes about 12 squares 

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Cashew “Cheesecake” Squares

For as long as I can remember, cheesecake has been my most favorite dessert ever. So, when I decided to go vegan, one of the first things I wanted to experiment with was a dairy-free cheesecake. I’ve tried using tofu, plant-based cream cheese, and other interesting ingredients . . . but a cashew base is just perfectly rich and creamy. These squares are filled with delicious nostalgia and could definitely compete with your traditional cheesecake.

Note: You’ll want to plan ahead for this recipe! The cashews need to soak overnight before you make the cheesecake, and then the cheesecake needs to be frozen for 6 hours to overnight. It will be worth it!

Ingredients

Crust
  • 1/2 cup raw almonds (or nut of your choice, such as cashews or peanuts)
  • 3/4 cup rolled oats (gluten free if desired)
  • 1 cup pitted Medjool or Deglet Noor dates
  • 1/2 cup fresh blueberries or diced fruit of your choice (such as raspberries, blackberries, or strawberries)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cardamom
“Cheesecake” batter 
  • 1 1/2 cups raw cashews, covered in water and soaked overnight in fridge
  • 1/2 cup full-fat coconut milk
  • 1/3 cup pure maple syrup
  • 3 Tbsp coconut oil, melted and cooled
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp grated orange zest
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan pink salt
Optional blue/pink/lavender swirl 
  • 1 1/2 tsp colored powder: Butterfly pea flower powder (for blue) or pitaya or beet powder (for pink)

Nutrition

Per serving:

  • calories 261
  • protein 5g
  • fat 14g
  • carbs 32g
    • sugar 20g
    • fiber 3g
  • sodium 13mg

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