Description
This vegan cheesecake features a delicious almond flour crust, a creamy cashew filling, and a rich caramel sauce, topped with crunchy pecans. It’s a delightful dessert that’s both indulgent and healthy!
Ingredients
- Almond flour
- Cashews
- Almond milk
- Caramel sauce
- Chopped pecans
Instructions
- Once the cheesecake has set, carefully remove it from the springform pan. You can run a knife around the edges to help release it if needed.
- Transfer the cheesecake to a serving plate. Top it with the chopped pecans and drizzle with the caramel sauce.
- Slice and serve chilled. Enjoy your delicious vegan cheesecake!
Notes
- For a nut-free version, you can substitute the almond flour with oat flour and use sunflower seed butter instead of almond milk.
- Make sure to soak the cashews for at least 4 hours to achieve a creamy texture.
- This cheesecake can be stored in the freezer for up to a month. Just thaw it in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes