How to make vegan cheesecake
With their rich, creamy filling, crunchy base and purely plant-based ingredients, raw cheesecakes tick all the boxes. We've got the tips and tricks you need to make ’em just right.
1. Soften the nuts
Soaking cashews in boiling water helps them blend well for the creamy filling. These mild-tasting nuts are an ideal match for fuller-flavoured ingredients such as raspberry, pistachio and chocolate.
2. Use the right pan
Cheesecake is delicate, so make it in a lined springform pan, a greased silicone muffin pan or a tart tin with removable base. These make it much easier to remove and serve the cheesecake.
3. Make the base
Process the almond mixture until it’s just finely chopped and holds together when pinched. Using the pulse setting helps to avoid overprocessing it – you don’t want the base to form a paste.
4. Press down the base
The base is the foundation of cheesecake, so it needs to be firm. Spoon the almond mixture into the prepared pan or tin and use the back of the spoon or a flat-bottomed glass to press it into an even layer.
5. Blend the filling well
The filling should be silky smooth, so use a blender (not a food processor) to blitz the cashew mixture to a puree. Be sure to stop the blender and scrape down the side occasionally too.
6. Cut the cake
For perfect wedges of cheesecake, dip your knife in a jug of hot water and wipe it clean before making each cut. The hot sharp knife will cut cleanly through the cheesecake.