My friend Don shared a recipe for dairy free cheesecake with me last week. He said they tried it and it came out pretty good. I thought I’d give it a try, but the recipe just wasn’t working for me. It said to drain the cashews and blend them up until they were smooth. Since there was no liquid to blend them with, they just chopped up and flew to the side of the blender. I threw in the tofu and that didn’t help either, so I revamped the whole recipe (don’t I always?) hahah Anyway, it came out really good. It tastes a bit more like flan than cheesecake but I think it’s because of how I flavored it. The original recipe called for 1 tbs. of rum or brandy, 1/2 tsp. orange extract or grated zest from 1 orange and 1/2 tsp. lemon extract or grated zest from 1 lemon. It also called for 2 tbs. lemon juice and 2 cups powdered sugar. That’s a lot of sugar and I didn’t want to use white sugar so I used agave. I will make it with the orange and lemon next time so we can put fruit on top. Instead of rum, I used amaretto and then used coconut extract in place of the orange. I topped it off with raw coconut and some crushed pistachios. Here’s my version of dairy free cheesecake. Enjoy!
- 1 cup of raw, organic cashews
- 14 oz. firm tofu
- 3/4 cup raw agave nectar
- 3 tbs. melted coconut oil (a bit more for the pan)
- 3 tbs. Amaretto (Di Saronno)
- 1 tsp. almond extract
- 1/4 cup coconut milk (you probably can use any nut milk here)
- 1 tbs. corn starch
- 1/4 tsp salt
Place the cashews in a bowl and cover them with water. Let them soak at least six hours. Once the cashews have soaked, drain and rinse them and place them in the blender. Drain the tofu and then place that in the blender. Place the remaining ingredients in the blender and blend up until really smooth. The consistency should be like cake batter. If you need to, put a drop at a time of the coconut milk. You can either put this in a springform pan that you’ve coated with coconut oil or you can use cupcake tins and put them in a cupcake pan. Preheat the oven to 350 degrees. For springform pan, bake 45 – 50 minutes, for cupcakes, bake 20 – 25 minutes. You should be able to put a toothpick in to check for doneness. It should come out clean. When done, cool on a cooling rack for about an hour. Then place in the refrigerator at least 2 hours.
- 3/4 cup crushed almonds or pistachios
- 3/4 cup raw coconut flakes
- 3 tbs melted coconut oil
- 1 tbs raw agave nectar
Mix all together and squish at the bottom of the springform pan or each muffin tin.
Play around with the flavorings. You can use the lemon and orange combination. You should also be able to use strawberry extract or grenadine for a strawberry flavor. Or, smash up some strawberries with a little agave and swirl it in the cheesecake before you bake it. I think this would also be really good using vanilla and pumpkin pie spice and use canned pumpkin instead of the milk. Lots of things to do. Comment below if you try the recipe and what you thought. I would love to hear from you.