Vegan Cheesecake

First, start by placing the raw cashews in a bowl and cover with hot water. Let it sit for one hour and then drain thoroughly.

Preheat oven to 380 degrees F and line a medium-sized baking dish with parchment paper and set aside. Add rolled oats, raw almonds, cinnamon powder, flaxseed meal, sea salt, and coconut sugar to a food processor and blend or pulse on high until a fine meal is achieved.

Now, add 4 tablespoons of melted coconut oil and one tablespoon of syrup and continue to pulse on low until a loose dough-like consistency is formed. You should be able to squeeze the mixture between two fingers without it crumbling. If too dry, add a bit more melted coconut oil and pulse again until desired consistency is reached.

Transfer the mixture to an oven pan or dish (lined with parchment paper) and spread evenly to distribute. Temporarily place another piece of parchment paper on top and use a flat-bottomed object to press down firmly until the mixture is evenly distributed and firm (ideally compressed). Bake in the midsection of your oven for 20 minutes and remove from when it starts browning and set aside.

Keep the oven heated at 350 deg F. Once cashews are drained, place in a food processor and add full-fat coconut cream, vegan cream cheese, cornstarch, vanilla extract, maple syrup, coconut oil, orange zest, lemon juice and sea salt. Blend on high until very creamy and smooth. Taste and adjust flavour as needed.

Pour the cashew “cheese” mixture over the pre-baked crust and spread an even layer. Tap the pan or dish gently to remove any air bubbles. Bake for 40 minutes, or until the edges look dry enough and the centre appears slightly softer but not wet.

Let it rest for 15 minutes at room temperature and then place it to the refrigerator to cool completely (uncovered). After an hour, cover the pan or dish with cling film and place in the freezer overnight.

To serve, lift the cheesecake out of the pan by pulling up the edges of the parchment paper and cut into desired serving size.