Vegan Baked Eggnog Cheesecake

Ingredients

• 1 1/4 cup pecans (or nuts of choice)
• 1/4 gluten free rolled oats
• 2 tbsp almond butter
• 6 dates
• 3/4 tsp cinnamon, optional
• 1 cup store bought vegan eggnog (240ml)*
• 1/4 cup lemon juice (60ml)
• 1 19 oz package extra firm tofu (532g)*
• 1 cup cashews, soaked in hot water for 15 minutes (120g)
• 1 cup coconut OR cane sugar (200g)*
• 1 tbsp vanilla
• 3 tbsp arrowroot starch
• OPTIONAL: 3/4 tsp nutmeg, 2 tsp nutritional yeast, 1/2 tbsp miso paste

Instructions

1. 1

   Preheat oven to 350 F (180 C). Line a 9 inch springform pan with parchment paper or spray with oil.

2. 2

   Into a food processor, add in the nuts and oats and process until grounded. Then add in almond butter and dates and blend until a dough forms. Press the dough into the springform form. Use the back of a measuring cup or a flat potato masher to press flat.

3. 3

   Bake in the oven for 10 minutes. Reduce temperature to 325 F (160 C).

4. 4

   In the meantime, add all the filling ingredients into a high speed blender. Taste and add more spices and sugar to taste. Pour the filling into the springform and then bake in the oven for 40-45 minutes.

5. 5

   Let it rest at room temperature until cool (around 20 minutes). Then place into the refrigerator to cool for at least 4 hours- preferably overnight.

6. 6

   Carefully remove the cheesecake from the springform pan. The parchment paper should make removing it easy but if there are any sides of the cheesecake stuck to the springform, use a thin knife to cut between the pan and the cheesecake.

7. 7

   Serve with coconut whip cream or caramel sauce and enjoy!

8. 8

   Store any leftovers in the refrigerator, covered for 3-4 days.