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Nutrition Facts
Serving Size 157 g
(Approx. 16 Servings)
Amount Per Serving
Calories 560 Calories From Fat 280
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 290 mg 12%
Total Carbohydrate 60 g 20%
Dietary Fiber 3 g 12%
Sugars 27 g
Protein 14 g
Vitamin A 0% Iron 25%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Vegan Cheesecake

Prep Time
4 hours
Cook Time
50 minutes
Total Time
4 h 50 m
16  People


Recipe makes 16 Servings

3 cup(s) raw cashews
1 Tbsp vanilla extract
3/4 cup(s) maple syrup
11 .2000 fl oz evaporated soy milk
1/2 cup(s) coconut oil, melted
1/2 cup(s) brown sugar, divided
1/4 Tsp kosher salt
20 Oz graham crackers
1 Lb extra firm tofu, drained
1 Tbsp lemon, zested
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Combine cashews, vanilla, maple syrup, and evaporated milk in a resealable container and shake gently to combine. Place in refrigerator and soak cashews 4 hours.
To make crust: combine coconut oil, half of the brown sugar, salt and graham crackers in a food processor. Pulse until finely ground.
Press graham crumbs in the bottom of a greased spring form pan bringing the crumbs at least one inch up the side of the pan.
Once cashews have soaked at least 4 hours, drain and RESERVE SOAKING LIQUID.
Place nuts in a food processor and blend until a smooth paste is formed.
Add tofu, lemon zest, remaining brown sugar, and reserved soaking liquid. Blend until mixture is completely smooth.
Pour mixture into crust. Bake 50 minutes at 350ºF then turn oven off and crack door open. Cool cake completely in the oven then refrigerate 1 to 2 hours.
Serve cold.


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