For as long as I can remember, cheesecake has been my all time favorite dessert. I made my first one back in college and once I realized I could make them pretty good, I never stopped. I’ve made all kinds from classic, to strawberry, to Oreo, to pumpkin spice, to banana Nutella. I mean seriously, the options are tremendous.
After doing the Daniel Fast, I’ve been trying my best to stay as close to a plant based diet as possible- specifically no meat and no dairy. Does this mean no more cheesecake? Nope! After doing some research, I found a dairy free alternative using soaked cashews to replace the cream cheese. Now, I know that sounds crazy, but before you give me the side eye, just give this recipe a try! I wasn’t a believer until I made the cheesecake and believe it or not, it was AMAZING!
While it isn’t actual cream cheese, it’s just as creamy, decadent, and delicious as a traditional cheesecake- and much quicker to make. You only need the ingredients, a food processor (or blender) and a freezer- that’s it. My only advice is to eat it as soon as you remove it from the freezer because the semi frozen texture tastes much more like actual cheesecake. Once I let it cool down in the fridge for an hour or so, it tasted more nutty than creamy- I prefer creamy. Anyway, the recipe is down below. I hope you make it! 🙂