Vegan Cashew Cheesecake

Ingredients:

Crust:
150 g (1 1/2 cups) pitted dates
100 g (1 cup) nuts (pecans, almonds or hazelnuts)
1 pinch of salt

Topping:
300 g (2 cups) cashews (soaked in water for 4 to 6 hours or overnight)
120 ml (1/2 cup) coconut milk or other plant-based milk
80 ml (1/3 cup) maple syrup or agave
60 ml (1/4 cup) melted coconut oil
3 tablespoons lemon juice
1 teaspoon vanilla extract

Topping (optional):
Fresh fruit (raspberries, mango, blueberries, etc.)
Fruit coulis or melted chocolate
Lemon or lime zest

Instructions:

Prepare the crust:
In a blender, combine the dates, nuts and salt. Blend until sandy but sticky.
Press mixture into bottom of parchment-lined springform pan (18-20 cm). Refrigerate while you prepare filling.

To make filling:
Drain soaked cashews and rinse.
Place in high-powered blender with coconut milk, maple syrup, coconut oil, lemon juice and vanilla extract. Blend until smooth and creamy. Stop occasionally to scrape down sides if necessary.

To assemble cheesecake:
Pour filling over crust in pan. Smooth surface with spatula.
Freeze cheesecake for 3-4 hours to set.

To serve:
Remove cheesecake from freezer 20-30 minutes before serving to soften slightly.

Decorate with toppings of your choice and serve chilled.

Origin of Vegan Cashew Cheesecake:

The origin of vegan cashew cheesecake is rooted in the modern plant-based and raw food movements, which gained significant momentum in the late 20th and early 21st centuries. While traditional cheesecakes date back to ancient Greece and are typically made with dairy products like cream cheese or ricotta, the vegan version emerged as a creative alternative to accommodate dietary restrictions and ethical preferences.

Why Cashews?

Cashews became a cornerstone in vegan baking and cooking due to their creamy texture and neutral flavor when soaked and blended. This innovation is largely attributed to the raw food movement, which emphasizes whole, unprocessed ingredients. Pioneers of raw vegan cuisine in the 1990s and early 2000s began experimenting with cashews as a base for creamy desserts, offering a way to mimic the richness of dairy-based cheesecakes without using animal products.

Global Influence:

The concept of using nuts like cashews has roots in regions where plant-based diets have historically been common. For instance, cashews have long been used in Indian and African cuisines to create creamy sauces and desserts. With the global rise of veganism, this traditional knowledge was adapted and popularized in Western kitchens to create desserts like cashew cheesecakes.

Today, vegan cashew cheesecakes are celebrated for their simplicity, versatility, and ability to cater to gluten-free, dairy-free, and raw diets. They’ve become a staple in plant-based and health-conscious bakeries worldwide, symbolizing the creative fusion of culinary traditions and modern dietary innovations.