Do I have to soak the cashews?

For best results, yes I would recommend at least some kind of soaking and if you don't have a high-speed blender, I'd suggest soaking them overnight. If you have a couple hours, place the cashews in a bowl and pour boiling water over them and soak for 1-2 hours. If you don't have time and want to make the cheesecake right away, boil the cashews in a small pot of water for 8-10 minutes then strain, rinse in cold water and proceed with the recipe.

What if I don't have coconut cream?

Canned coconut cream is fairly common in grocery stores but if you can’t find any, place 2 cans of good quality full-fat coconut milk in the fridge overnight. When you’re ready to make the cake, open the cans and carefully scoop the thick coconut cream off the top, leaving the coconut water behind. You should get about 1/2 cup of coconut cream per can. Reserve the coconut water for soups, curries or freeze in an ice cube tray to add to smoothies.

What is soy lecithin?

Soy lecithin is a food additive used as an emulsifier, meaning it encourages ingredients stay combined rather than separate (think oil and water). It also helps to thicken and stabilize. It’s optional and I’ve made no-bake cheesecakes without it but you do get a smoother, creamier result, more like a traditional baked cheesecake if you use it. You can purchase a small bag of soy lecithin here or liquid lecithin here if you’d like to try it.

No-Bake Matcha Cheesecake

Description

This no-bake vegan matcha cheesecake makes a stunning and decadent dessert for any special occasion.

Ingredients

Scale

For the Crust

1 cup almond flour (112 g)
1 cup pecans (100 g)
4 tablespoons of maple syrup (70 g)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)

For the Cream Filling

1 ½ cups raw cashews, soaked in water for 6–12 hours) (200 g )
1/3 cup of melted coconut oil (50 g)
1 cup of coconut cream (215 g)
1/2 cup maple syrup (115 g)
⅓ cup lemon juice (50 g)
2 tbsp matcha powder
2 teaspoons vanilla extract
1 teaspoon soy lecithin (optional, for better emulsion)

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Instructions

Soak Cashews: Soak the cashews for at least 6 hours up to overnight in a bowl of water. When you’re ready to make the cake drain and rinse.
Make Crust: Add the ingredients for the crust to a food processor and blend into a moldable dough. Use your hands to firmly press the dough into an 8-inch springform pan until you have a smooth, even layer.
Blend Filling: Add the drained cashews to a high-speed blender with the rest of the cream ingredients and blend into a very smooth consistency.
Add Filling to Crust: Pour the cream over the crust in the pan. Smooth with a spatula if needed.
Freeze: Place the cake in the freezer for 2 hours up to overnight.
Serve: Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.

Notes

For alternative crust options, you can use this simple date and walnut crust or this almond, date and coconut crust. For you a chocolate crust, you could use the crust from this peanut butter pie recipe.

Store leftovers in the freezer in a sealed container for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 549
Sodium: 12 mg
Fat: 40 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 8 g

Keywords: matcha cheesecake, no-bake matcha cheesecake