Baked Vegan Cheesecake (Oil-free, Gluten-free)

Step 1

Soak cashews in hot or boiling water for 5 minutes. This is the time you need to make the crust. So if your crust is ready, your cashews are ready too. You can absolutely do overnight soaking if you plan to make the cheesecake the next day.

Step 2

Mix ground flax and water in a small bowl (not flax seeds or flakes, but ground flax).

Step 3

Mix all ingredients in a large bowl (oat flour, almond flour, flax egg, vanilla extract, maple syrup). You can use a spatula or your hands.

Step 4

Roll it out on a silicone mat. Place a cling foil / saran wrap on the top to make it easier. Place your cake pan and cut the crust around it.

Step 5

Take a 9-inch cake pan with a removable bottom and place or cut out a parchment paper to cover the bottom. Place the cut-out crust on the top.

Step 6

Take your high-power blender and add canned coconut milk, soaked cashews, lemon juice, maple syrup, and vanilla extract. Blend until creamy. (If you don't have a high power blender, the creaminess will be impacted sadly.)

Step 7

Pour the cheesecake filling on the crust.

Step 8

Level it with a spatula and shake it a couple of times to get the air bubbles out.

Step 9

Bake it in a pre-heated oven of 350 Fahrenheit (180 degrees Celsius) for 35-40 minutes. I used a 9-inch (23 cm) round cake form and the cheesecake filling was about 1.5-2 inches thick. If you plan to use another size, adjust baking time accordingly. The top should rise a bit. It may also crack a bit. It feel and look soft a bit jiggly but not hollow when it is ready. The cheesecake will firm up during cooling.