Vegan Cheesecake

This is the best cheesecake you've ever eaten or so I say! LOL Yes, it's super easy, just need a high-speed blender (and/or a food processor). It can be baked in the oven or Instant Pot or it can also be prepared as a No-Bake cheesecake! It's delicious any way it's prepared!

Ingredients:
 
For the Crust:
1/2 cup walnuts*
1/2 cup sunflower seeds*
1/4 cup pumpkin seeds*
1/4 cup buckwheat groats*
4 dates, pitted  and chopped
2 teaspoons vanilla powder or extract

or if you'd prefer to purchase the Plant-Powered Pie Crust Mix, where I've soaked, sprouted and dehydrated all the nuts and seeds for you, click here for more info or to order. 
 
For the Filling:
 1 cup macadamia nuts or cashews (or use 1/2 cup of each) 
2 tablespoons of the reserved water from soaking the nuts
1 tablespoon coconut oil
1 tablespoon lemon juice
2 drops lemon essential oil **
2 drops orange essential oil **
1 teaspoon vanilla powder or extract
1 1/2 tablespoons arrowroot flour
1 1/2 tablespoons psyllium husk (or substitute with equal amount of arrowroot flour)
1/2 cup almond (or coconut) yogurt
9 dates, pitted and chopped 
1/3 cup coconut cream (also called coconut butter, 
8 oz. vegan cream cheese
 
Pour 1 cup of boiling water over macadamia nuts or cashews and let them sit for 30 minutes. 
 
Soak dates in filtered water for 10 minutes, drain and set aside. 
 
Prepare crust (recipe below) while waiting for nuts to soak. 

​Cheesecake Crust Directions:
 
All nuts and seeds should be from staple stash (soaked and dehydrated.). You can substitute whatever nuts or seeds you have on-hand for any that you don’t have)
 
Combine all pie crust ingredients in the food processor with S-blade and pulse until well combined. Add 1-2 tablespoons of water as you are pulsing until the ingredients start to stick together. Do not over-blend as you are striving for a crunchy crust that is not too smooth. Firmly press the mixture onto the bottom of the baking pan. You can use a lightly greased (I use coconut oil) pie pan, loaf pan, baking pan or 7-8” springform pan. You can also line your pan with parchment paper if you prefer. 

If you would to save time in the kitchen, purchase the Plant-Powered Pie Crust Mix, with sprouted nuts and seeds, by clicking here. 

Bake crust at  350°F for 10 minutes.

Place all filling ingredients in a high-speed blender canister in the order listed. 
 
Blend on high speed until smooth. Add up to 2 tablespoons  more water if necessary. 
 
Pour over pie crust and bake at  350°F for 50-60 minutes until firm. (It's okay to pour the filling into the warm pie crust, as long as you are going to place it right in the oven).

You can also bake this cheesecake in the Instant Pot. Place 1 cup of water in the Instant Pot and place the wire steaming rack in the pot. Place the cheesecake batter in a separate parchment-lined oven-proof pan with a lid and place on the rack in the Instant Pot.  Set at high pressure for 25 minutes with natural release. Cool completely before slicing. 
 
After it cools I like to divide it into about 30 slices and store in a zip lock bag in the freezer. 

This cheesecake can also be made without baking at all, we have enjoyed it just refrigerated for 24 hours before serving and it sets up beautifully and is delicious as a No-Bake Cheesecake also.

*All nuts and seeds should be from staple stash (soaked and dehydrated.). You can substitute whatever nuts or seeds you have on-hand for any that you don’t have)
** I highly recommend using only food-grade, therapeutic grade essential oils such as Doterra or Young Living brands. Most other brands are not safe for consumption. If you don’t have these oils on hand, you can substitute with 1-2 more tablespoons of lemon juice. ​

Following is a video describing how to create your staple stash of soaked, sprouted, dehydrated nuts and seeds to help make food prep a breeze! 
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