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No Baked Vegan "Cashew" Cheese Cake

Lively Life
This is so good, I brought it to my lovely coworkers birthday celebration and people loved it! And they weren't vegan.
This recipe is for 6" diameter, if you have a 10" diameter pan, then times ingredients by 3.
Use raw cashews, not roasted cashews.
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Prep Time 30 minutes
4 hours resting time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine Dessert
Servings 10 people

Ingredients
  

Soak Raw Cashews first!!! For 4-12 hours.

Almond Flour Base (improvement to the Graham cracker base)

  • 2/3 cup almond flour
  • 1 tsp ground cinnamon
  • 2 tbsp coconut oil or butter
  • 2 pinches sea salt or himalayan salt 2-3 pinches

"Cashew" Cheese layer

  • 1 1/2 cups raw cashew soaked soak at least 4-12 hours with cold water, OR soak in boiled water from kettle for 30 minutes. Use raw cashews, not roasted cashews.
  • 1/4 cup coconut oil melted
  • 1 lemon squeezed ~2-3 tablespoons
  • 1 tsp vanilla
  • 1/4 cup maple syrup or honey (non-vegan)
  • 3/4 cup coconut cream Used Thai Coconut milk - it has solid cream. Some Coconut milk cans - need to be put in a fridge for 4 hours or overnight to separate cream and milk.
  • 1/4 cup coconut milk the watery part in the can after it separates from cream. Or use almond milk
  • 2 pinches sea salt or himalayan salt

Instructions
 

Soak Raw Cashews first. For 4-12 hours with cold water.

    Almond Flour Base

    • Mix the base ingredients in a medium bowl. Then press into 6 inch round cheesecake or springform pan.
    • Put in freezer.

    "Cashew" Cheese layer

    • Soak raw cashews at least 4-12 hours with cold water, OR soak in boiled water from kettle for 30 minutes. Use raw cashews, NOT roasted cashews.
    • Melt coconut oil, squeeze lemon (~2-3 tablespoons).
    • In a food processor put soaked cashews, melted coconut oil, lemon, coconut cream, coconut milk, vanilla, maple syrup and sea salt. Use Pulsing and mix till smooth.
    • Pour onto base.
    • Carefully put into a ziploc freezer bag, close. Place in freezer on flat surface.
    • Freeze for at least 4 hours up to 1 month.
    • Take it out of freezer to thaw for 1 hour before eating if froze 4 hours. If overnight or longer, take it out 3 hours, depending on room temperature.
    • Add decorations - fruit or coconut chips, nuts, etc.
    • ENJOY!
    Keyword cashew, cashew cheese cake, cheese cake, dairy-free, dairyfree, gluten-free, keto, vegan, vegetarian