Vegan Coconut Cheesecake
- 8 oz vegan-friendly graham crackers
- 3 tbsp coconut oil
- 1 ½ cup coconut cream (From 1 or 2 cans of coconut milk, depending. Different brands of coconut milk will yield different amounts of coconut cream.)
- 1 cup raw cashews
- 1 ½ cup sugar
- 1 cup extra silken tofu
- 1 cup Follow Your Heart Dairy-Free Cream Cheese
- ½ cup sweetened flaked coconut
- 3 tbsp arrowroot starch
- 1 tbsp coconut extract
- 1 tbsp lime juice
- ¼ tsp salt
- Place 1 or 2 cans of full-fat coconut milk in the refrigerator on the top shelf (because it’s colder) for a few hours at least, but preferably 8 hours or more. DO NOT SHAKE them. Place the cans face down so the coconut water will be at the top and coconut cream at the bottom.
- Using a food processor, pulse the graham crackers until they’re in crumbs. Transfer to a bowl.
- Melt the coconut oil in a microwave. Mix the melted coconut oil with the crumbs and mix evenly.
- Brush a springform pan with coconut oil. Press the cracker crumbs in the pan to form a crust. Transfer the springform pan to the freezer for now.
- Preheat oven to 325°F.
- Boil the raw cashews for 10 minutes. Drain and rinse under cold water. Transfer to a blender.
- Open the coconut milk can(s) from the bottom to drain the coconut water out. Scoop out the cream (just the cream). Measure 1 ½ cup, and transfer to a blender.
- Add the remaining cheesecake ingredients to the blender (sugar, tofu, vegan cream cheese, coconut, arrowroot starch, coconut extract, lime juice, and salt).
- Blend until completely smooth.
- Take the springform pan out of the freezer.
- Pour the batter in the springform pan. Place the springform pan on a baking sheet, transfer to the preheated oven and bake for 80 minutes (1h20 mins).
- Carefully remove the baked cheesecake from the oven and place on a cooling rack to cool. Then transfer to the fridge to cool for at least 3 hours.
- Carefully remove the cake from the springform pan, slice and serve. Serves 8.
- Keep the leftovers in a sealed container for up to 7 days. This recipe is freezer friendly for up to 3 months.