Dairy Free Cheesecake
Author: 
Recipe type: paleo, vegan
Cuisine: dessert, snack, treat
Prep time: 
Cook time: 
Total time: 
 
Adapted from the awesome Healthy Foodie
Ingredients
  • Filling:
  • 2 cups raw cashews
  • 1 can full-fat coconut milk
  • 2 cups cooked cauliflower, squeezed/drained dry
  • ½ cup coconut oil
  • zest of 2 lemons
  • ½ c honey or ⅔ c maple syrup (V) (or can mix ¼ c of both)
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • juice of 1 lemon
  • Graham Cracker Crust:
  • ½ c almond meal/flour
  • ⅓ c tapioca flour
  • 4 tb coconut flour (optional)
  • 6 tb ghee or coconut oil (V)
  • 2-3 tb honey or 4 tb maple syrup (V)
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp vanilla (optional)
  • 3 - 5 tb water as needed
  • Strawberry Topping:
  • 2 c fresh strawberries
  • ¼ c strawberry or raspberry jam
  • ¼ c water
Instructions
  1. Crust: Combine all the ingredients in a food processor until you get an even crumbly texture. Press firmly into a pie plate or springform pan.
  2. Filling: Soak cashews overnight or for at least 4 hours, then drain.
  3. Add to food processor, along with coconut milk and cooked cauliflower.
  4. Food process until smooth, and then add the rest of the ingredients (lemon juice last/right at the end).
  5. When well-combined & creamy, pour over crust in springform pan and bake at 350 degrees Fahrenheit for ~45-55 minutes, or until nicely browned on top.
  6. Refrigerate for at least 4 hours or preferably overnight.
  7. Clean & cut the tops off strawberries and place on top of cheesecake.
  8. Heat up jam + water on stove and brush glaze across top.
  9. Cut, and enjoy your cheesecake from another mother/of a different color! :)
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/a-tale-of-two-cheesecakes/