For the base

For the topping


  • STEP 1

    Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).

  • STEP 2

    Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

What is vegan cheesecake made of?

Vegan cheesecake is often made using blended cashew nuts, or vegan cream cheese that is readily available in supermarkets, coconut oil and dates. We use dates as they add a sweetness to the base and cashews because once blended, they give a delicious creamy texture. Alternatively, if you’re looking for a good dairy-free cream cheese, read our review for the best vegan cheese.

Why do you need to soak the cashews?

It’s essential to soak the cashews as it drastically softens them, making them a better texture to blitz into a smooth paste, rather than being left with a cashew crumb. Luckily because cashews don’t have a thick outer skin, they only take around 1 hour to soften.

How long do you need to chill a vegan cheesecake for?

Chilling will help the cheesecake to stay together and set throughout, so we advise chilling it for at least 2 hours. You can always get ahead and make it the day before and leave it in the fridge overnight.

Recipe from Good Food magazine, December 2016

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.21 ratings