Ingredients:

  • 1.5 cups (150g) vegan graham cracker crumbs
  • 0.25 cup (55g) melted vegan butter
  • 2 tbsp (25g) cane sugar
  • 0.25 tsp (1.5g) salt
  • 1 cup (150g) raw cashews
  • 14 oz (400g) extra-firm tofu, pressed and drained
  • 0.5 cup (120ml) vegan sour cream
  • 0.75 cup (150g) maple syrup
  • 0.33 cup (80ml) melted coconut oil
  • 3 tbsp (24g) cornstarch
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) vanilla extract
  • 0.5 tsp (3g) salt

Instructions:

  1. Combine vegan graham cracker crumbs, melted vegan butter, cane sugar, and salt. Press the mixture firmly into the bottom of a parchment-lined 9-inch springform pan.
  2. Bake the crust at 350°F (175°C) for 10 minutes until the edges are mahogany-colored and fragrant. Remove from oven and let cool completely.
  3. Drain soaked cashews and place them into a high-speed blender with pressed tofu, vegan sour cream, maple syrup, coconut oil, cornstarch, lemon juice, vanilla, and salt.
  4. Process on high for 2-3 minutes until the filling is completely smooth with no visible grit.
  5. Pour the filling over the cooled crust and smooth the top with an offset spatula.
  6. Bake at 325°F (160°C) for 60-70 minutes until the edges are set and slightly puffed, while the center retains a slight jiggle.
  7. Allow the cheesecake to cool to room temperature in the pan, then cover and refrigerate for at least 6 hours or overnight to set.