I Made a Vegan Cashew Cream Coconut Cheesecake, and It's Like 3 Desserts in 1

Vegan Cashew Cream Coconut Cheesecake

Chanel Vargas / POPSUGAR Food

For the Filling:
1/2 teaspoon vanilla
1/2 cup almond milk
1 cup unsalted cashews
1 tablespoon lemon juice
2 tablespoons coconut oil
1 tablespoon apple cider vinegar
4 tablespoons maple syrup or sweetener of your choice

For the Crust:
1/2 cup margarine or vegan butter
1/2 cup vegan powdered sugar
2 cups almond flour
1 teaspoon vanilla
1/4 teaspoon salt

Preheat the oven to 350°F.
Add the cashews to a small pot and bring to a boil. Let the cashews cook for about 10 minutes until soft enough to blend. Note: If you have cashews that have been soaking in room temperature water overnight, skip this step.
In a blender, combine your softened cashews, maple syrup, lemon juice, vanilla, apple cider vinegar, almond milk, and melted coconut oil until smooth and creamy.
Place the cashew cream filling in the fridge to chill.
While the filling is in the fridge, sprinkle one cup of shredded or flaked coconut on a tray or cookie sheet and bake for five to eight minutes. Remove the coconut from the oven once it is a light golden brown. Set aside.
To a large bowl, add the almond flour, melted vegan butter, powdered sugar, vanilla, and salt. Stir with a spatula until a moist and buttery dough is formed.
Using your fingers, press the dough into a greased pie pan to form a crust and bottom layer that is approximately 1/8-inch thick all around.
Poke about 10 holes in the crust using a fork and bake for 20 to 25 minutes, until the edges are golden brown and the crust is fully cooked through.
Allow the crust to cool before spooning in the cashew cream filling and topping with the toasted coconut shreds.
Place the cheesecake in the fridge and allow it to chill for at least one hour. Serve with whipped cream of your choice and enjoy!