Vegan Golden Milk Cheesecake
Serves 10
15 mins prep
0 mins cook
15 mins total
An easy, flavorful, nutrient-dense vegan cheesecake recipe made with Earth Echo Golden Superfood Bliss.
Crust
Filling
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Prepare the Crust
In a blender or food processor, combine the cashews, coconut, maple syrup, coconut oil and cinnamon. Pulse the mixture until it holds together when pinched between your fingers. It's okay if there are a few chunks of cashew throughout - it adds nice texture!
Press the crust mixture into a greased 6-8" round springform pan, then place it into the freezer while your prepare the cheesecake filling.
Cheesecake Filling
In a blender or food processor, combine the soaked and drained cashews, coconut butter, milk, coconut oil, Golden Superfood Bliss, maple syrup, lemon juice and vanilla. Blend on high until smooth and creamy.
Coming Together
Remove the pan from the freezer, then pour the filling over the crust. Smooth the top with a spatula and tap the pan on the counter to ensure the filling settles nice and evenly and any air bubbles are removed.
Pop the cheesecake into the freezer to set overnight or at least 4 hours.
Remove, slice and enjoy!
This cheesecake keeps well stored in the fridge or freezer in an airtight container for up to 10 days.
