I don’t want to lie to you. If you are not a vegan or not accustomed to vegan eating or are terrified by dairy-free or challenging baking please do not look any further. Actually if you’re a vegan I wouldn’t recommend looking at this recipe either because it has like 4 eggs (sorry guys).
This recipe takes a lot of time, planning, and effort. It is comparable to a new york style cheesecake in texture and flavor, but keep in mind, in a side by side comparison with a cheesecake factory slice, you will be able to tell the difference.
If you are a living that dairy-free lifestyle and miss the creamy goodness that is cheesecake then please, make this recipe. It will satisfy all your cheesecake-y desires. Eat a big slice with a grin on your face while you find self-affirmation that dairy-free desserts CAN be as delicious as dairy-full ones despite what your milk obsessed friends will have you believe.
As with all my recipes, you’ll be excited to find that I’ve managed to hide almost a full head of cauliflower in there unbeknownst to all of my taste testers!! Maybe you won’t be excited but if you’re trying to eat healthier then maybe you will be.
A big secret in the world of dairy-free cooking and baking is the amazing creation that is cashew cream. I’m not sure who can be credited with figuring out that soaking raw cashews overnight and blending them can create a hearty ‘cream’ that stands up pretty well when used in place of heavy cream in cooking. But if I met that person I would thank them and give them a big hug.
You will need to prep some ingredients overnight for this one and you’ll need to spend a good chunk of time in the kitchen. If you’re up for the challenge GOOD LUCK. It will be worth it.
This recipe was inspired by a paleo cauliflower cheesecake I spotted over on The Healthy Foodie’s awesome blog.
- 1 cup walnuts
- ¼ coconut flour
- ¼ cup oats (or oat flour)
- 1½ cups unsweetened coconut shreds
- ¼ coconut oil
- 2 tbsp maple syrup
- 1 tbsp brown rice syrup
- 1 tsp salt (I love himalayan pink salt)
- 1 tsp pumpkin pie spice
- ¼ cup crystallized ginger
- 2 cups raw cashews soaked for at least four hours, preferably overnight
- 1 cup coconut milk (full fat)
- 1 lb (about 2.5 cups) raw cauliflower
- ¾ cup honey
- ¼ cup maple syrup (or brown rice syrup)
- 1 tsbp apple cider vinegar
- 1 tsbp vanilla powder (or vanilla extract)
- 6 eggs
- 1 lemon, juice and zest
- ¼ cup tapioca flour
- 1 tsp salt
- 1 tsp cinnamon
- ½ cup fresh raspberries
- 1 tsbp maple syrup
- ½ cup water
- 1-2 cups fresh raspberries
- Take a deep breath
- Line a 9" springform pan with parchment paper and grease the sides of the pan
- Add all crust ingredients to your food processor and blend until the mixture is thick enough that it stays together when pinched.
- Press crust into bottom of your pan about a ¼ inch thick and press remaining mixture up the sides of the pan
- Preheat your oven to 350F, clean out your food processor, and bring 3-5 cups of water to a boil.
- Grate the cauliflower in your food processor. Cook cauliflower by either steaming over boiling water for 5 minutes or steam in the microwave. Once cooled use a cheesecloth or dish towel to drain the water from the cauliflower until as dry as you can get it.
- Add the cashews, coconut milk to your food processor (it's okay if some cauliflower remains) and blend for 3-5 minutes until creamy.
- Add honey, coconut oil, salt, cinnamon, ACV and vanilla and process for an additional minute.
- Add tapioca starch and blend for one more minute.
- Add the juice and zest of your lemon to the processor and eggs (adding one egg at a time) until smooth and creamy. Add back in the cauliflower and blend until creamy and combined. Pour filling into the crust.
- Using a piece of aluminum foil, cover the outside of the springform pan and place in a roasting pan.
- Pour boiling water into your roasting pan about halfway up the side of the pan and place pan in center of your oven for 15 minutes.
- Decrease oven temp to 250F and bake for 90 minutes
- Turn off the oven and open the door slightly and let the cake sit for an hour.
- Once cooled run a knife around the rim and let cool in the refrigerator overnight.
- Combine all ingredients for the coulis in a saucepan over low-medium heat until reduced to about half the liquid volume. Remove from heat and let cool for about 15 mins before pouring over top of cake and topping with fresh raspberries.