Vegan Cheesecake

Jillian Glenn
June 3, 2020
No dairy? No problem! This vegan cheesecake is so tasty that you will forget it’s vegan! The secret to the perfect thick and creamy texture is the steam control within the Anova Precision Oven. This soft cashew cheesecake is layered over a delicious graham cracker crust. It’s the perfect dessert for all plant-based cheesecake lovers.
Serves
8
Prep Time
00:25
Cook Time
01:00
Vegan Cheesecake
Ingredients
1 cup
Boiled Unsalted Raw Cashews
8 oz
Vegan Cream Cheese
2 cups
Coconut Whipped Cream
½ cup
Powdered Sugar
1 tsp
Vanilla
1 Tbsp
Lemon Juice
8
Sheets of Store-bought Graham Crackers
¼ cup
Melted Vegan Butter or Coconut Oil
¼ cup
Sugar
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
350°F Probe Target

2. Boil Cashews

In a medium saucepan, bring 3 cups of water to a boil. Add cashews and reduce heat to medium low. Cover and allow to simmer for 25-30 minutes until cashews are soft. Strain cashews of water and set aside.
Boil Cashews

3. Crush Graham Crackers

Place graham crackers in a ziplock bag and use a rolling pin to crush them into fine pieces.
Crush Graham Crackers

4. Mix Crust

Add crushed graham crackers to a large mixing bowl with sugar and butter. Mix until combined. Pour the mixture into your cheesecake dish. Use a spoon to press the crush down so it is packed in the bottom of the dish.
Mix Crust

5. Bake Crust

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
350°F Probe Target

6. Make Cheesecake Filling

While the crust is baking, use an immersion blender or regular blender to blend cashews, coconut whipped cream, vegan cream cheese, powdered sugar, vanilla, and lemon juice together.
Make Cheesecake Filling

7. Pour Filling Over Crust

Remove the crust from the Oven. Pour the cheesecake filling over the crust. Use a spoon to spread the filling. Make sure the filling covers the crust evenly.
Pour Filling Over Crust

8. Bake Cheesecake

Sous Vide Mode: On
Steam: 50%
Temp: 200°F
Heat: Rear
00:25 Timer

9. Broil to Finish

Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
400°F Probe Target

10. Refrigerate and Enjoy!

Refrigerate the cheesecake for at least 4 hours before serving. Top with berries and enjoy!
Refrigerate and Enjoy!
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