I’m not a huge fan of caramel as I find it super sweet so I added some salt in the sauce and made it a salted caramel cheesecake. The result? The perfect amount of salty sweet goodness.
I love vegan cheesecakes because they are incredibly easy to make. And, even more delicious.
Delectable Vegan Caramel Cheesecake
2 cups walnuts
1 cup dates
1 cup soaked cashews
meat from can of full fat coconut milk (solid white part only)
1/4 cup freshly squeezed lemon juice
1 tsp vanilla
1/4 melted coconut oil
pinch of salt
1/4 maple syrup
Salted Caramel Topping
1/4 cup dates (soaked in hot water)
1/4 cup maple syrup
salt, to taste (depending on how salty you want it)
Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
Freeze for at least 2 hours.
In the meantime, combine all the caramel sauce ingredients into a blender and blend until smooth. You may need to add some hot water if it is not blending easily.
Remove from freezer, top with the caramel sauce and enjoy!
If the caramel topping is not blending easily, you can add some hot water a few tablespoons at a time to make it easier. The softer the dates, the easier it will be to blend well.
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