Citrusy Vegan Cheesecake
Amazing cheesecake with a lovely citrusy flair. The combination of citrus and cheesecake is always a success!
It is the best vegan cheesecake ever! The crust is so decadent, and the cheesecake is light yet satisfying. Top it with your favorite fruit and enjoy. It is loaded with protein, light in sugar, and tastes just like dairy cheesecake. It is super easy to make even for a beginner baker.
Click here to see me make this Vegan Cheesecake on KATU TV's AM Northwest Cooking Segment.
Ingredients
For the crust:
about 7-9 vegan graham crackers 4.8 oz / 136 g
1/2 cup slivered almonds
1 tablespoon coconut oil
For the filling:
+ 1 Orange, zest and juice
+ 1 Lemon, zest and juice
One package of silken organic tofu 16oz/454g
1 cup raw cashews, soaked overnight and drained
1 package of vegan sour cream 12oz/340g
1/2 teaspoon vanilla extract
1/2 cup pure maple syrup
2 teaspoons arrowroot or corn starch
Directions
Heat oven to 375 F.
For the crust:
In a food processor add all the crust ingredients. Pulse until it gets to a sand-like texture.
Take a round baking sheet. Pour the mixture to the bottom and press with your hands firmly.
For the filling:
Add all the ingredients into a food processor, and process until super smooth.
Pour the filling on top of the crust and bake for about 50 minutes. Let it cool, and then place it in the fridge for a few hours or overnight. Decorate with your favorite fruits and serve chilled.
