Vegan No-Bake Cheesecake

Ingredients

• 1/2 cup nuts or seeds of choice ((see notes))
• 1 cup oats (gluten-free if needed (see notes))
• 20 small dates (pitted (see notes))
• 1 tsp vanilla extract
• 1/2 tbsp coconut oil
• 2/3 cup cashews (soaked (see notes))
• 1 cup canned coconut milk ((see notes))
• 3 tbsp maple syrup (or a different liquid sweetener)
• 1 1/2 tsp agar powder (not flakes! + 1/4 cup water (see notes))
• 1 tsp vanilla extract
• 2 tbsp lemon juice (or lime juice)
• 3 tsp pink dragon fruit powder ((optional - see notes))

Instructions

1. 1

   It's best to measure the ingredients in grams on a kitchen scale for this recipe. If you have a larger springform (e.g. 9-inches), I recommend doubling the whole recipe.

2. 2

   Soak cashews in hot water for an hour (or boil them for 15 minutes). You can also soak them overnight in cold water.

3. 3

   Process all crust ingredients in a food processor until the mixture holds together when you press it between your fingers. Press the dough into the bottom of a greased 6-inch cheesecake pan or springform and about 2 inches (5 cm) up the sides. Put the pan in the refrigerator until you finish making the cream. Read the recipe notes below if you prefer a baked crust.

4. 4

   Blend all cream ingredients, except the agar powder (and water), in a blender (or powerful food processor) on high speed for about 1-2 minutes or until the cream is completely smooth.

5. 5

   In a small saucepan, add the agar powder and 1/4 cup of water. Bring the mixture to a boil and let simmer for 2 minutes, stirring frequently. Immediately add the mixture to the blender and blend again for about 10-20 seconds.

6. 6

   Quickly pour the cream into the cheesecake pan (or springform). Refrigerate for a few hours (or overnight) until set. To speed up the process, you can also put the pan into the freezer for about 45-60 minutes or until set. The cheesecake tastes best when it's served cold but not frozen. Store cheesecake leftovers in the fridge for up to 5 days.