Perfect Dairy Free Cheesecake
This dairy free cheesecake is absolutely perfect (and easy!) It's heaven for cheesecake lovers who are trying to avoid dairy!
Servings 8
Calories 324kcal
Ingredients
- 2 cups Back to Nature Jumbo Cashews
- 1 cup water
- 5 eggs separated
- 1/8 teaspoon cream of tartar
- 1/2 cup maple syrup or honey
- 1/2 cup coconut cream
- 2 teaspoons vanilla extract
Instructions
- Add cashews and water to high-powered blender or food processor, blend until smooth.
- Beat egg whites until stiff peaks form, adding cream of tartar during the last 30 seconds or so.
- In a large mixing bowl, whisk together egg yolks and maple syrup. Add cashew mixture, coconut cream, and vanilla. Stir by hand until smooth batter forms.
- Slowly fold egg whites into your cashew cheesecake batter.
- Pour batter into a greased 8" springform pan.
- Bake at 375°F at 50 minutes.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Calories: 324kcal | Carbohydrates: 24g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 47mg | Potassium: 352mg | Fiber: 1g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 0.6mg | Calcium: 51mg | Iron: 3mg