Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
Happy Veganuary fellow foodies and cheesecake-fiends. What’s not to love about a cheesecake? Well, if you’re trying out Veganuary and are new to veganism, you may just think that cheesecake and similar indulgent desserts are off limits because of the cheese. But there is a world of possibility out there when it comes to vegan treats and I am so happy to share this recipe with you today.
I have been fortunate enough to work alongside a brilliant plant-based chef and have made many vegan cheesecakes with her. In fact, it is what inspired my 2018 birthday cake or Strawberry Cheesecake I should say. But I wasn’t happy with the result and it put me off for a long time. The secret to most vegan cheesecakes is cashew nuts. But the true secret is remembering to soak your cashew nuts and having a high-speed blender. Without either of these, your cheesecake dreams will not become a reality.
I’m happy to say this time round, I could not stop talking about this Salted Almond Caramel Cheesecake. How creamy the mixture was. How simple it was to make. How satisfying it was to cut into the first slice. How truly indulgently delicious it was. And my family agreed.
By now, you’ll have realised my love for Salted Caramel and for Chocolate so why not combine them both into a show-stopper dessert.
This Salted Almond Caramel Cheesecake starts with a simple date and nut base, heightened with a little salt. This sticky mix is pressed down to form a raw, naturally sweetened crust – remember to soak your dates in boiling water to make them really sticky.
While the crust sets, it’s time for a creamy date caramel. Just blend up more juicy dates with a pinch of salt and you’re ready to go.
Now it’s time for the magic. The cashew-based cheesecake filling. Just 5 ingredients and you’re set. Watch how the nuts turn into a thick and creamy filling that amazes me every time. If you like yours a little sweeter, add 1-2 tbsp more syrup as I’ve kept mine less sweet. I also vary which milk I use, but oat, almond or soya are good options here.
Now, spoon over small amounts of the caramel, give it a swirl and sprinkle over the chopped salted almonds. If you don’t have salted almonds you can use regular ones, too.
The hardest part about this Salted Almond Caramel Cheesecake is waiting for it to set. Those 4-6 hours seem to last forever but it is well worth the wait!
When you’re ready to go, drizzle over the dark chocolate and voila! – a Salted Almond Caramel Cheesecake that is salty-sweet, rich, creamy, chocolate-y, smooth and crunchy. Allow this to thaw from the freezer for an ice-cream style consistency or store in the fridge for a really smooth texture.
My cheesecake dreams have only just begun and I cannot wait to get back to my high-speed blender for more!
A raw, vegan and gluten free cheesecake with salted date caramel, salted almonds and a chocolate drizzle on a crunchy, nutty base.
I cannot wait to see you make my Salted Almond Caramel Cheesecake – remember to tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
You can also find me on Twitter, Facebook and Pinterest – do say hi!
With cheesecake love x
That looks so tempting!
That looks amazing! Even more incredible, the recipe actually looks do-able! Awesome!
Oh amazing thank you! Let me know what you think
You had me at ‘salted’! Looks delicious.
Oh I’m so glad to hear that – I hope you’ll love it
Amy! Your Salted Caramel cheesecake looks super, please send me some! Do you think your recipe is doable for a beginner cook like myself? I love cheesecake but I never knew you could make a vegan cheesecake it looks super, your photography I’d always splendid so professional indeed. I am drooling right now 🤗👩🏻🍳🙉❤️😋xxxxx
Oh good definitely give it a try but be patient! Xx
[…] made during my slightly obsessed cheesecake state of mind. My first was the indulgent and rich Salted Almond Caramel Cheesecake with a healthy dose of chocolate drizzled all over it and barely a week had gone by before I was […]
Aw yay, enjoy !
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Made this dessert, really easy and very tasty, wouldn’t change a thing about it. Carol
Hi Carol, I am so glad to hear you loved it thank you for your feedback!! Have a lovely weekend x
I made this yesterday and put it in the freezer. Tried it today and I think it’s the BEST vegan cheesecake I’ve made. Thank you for the awesome recipe. ❤️🙏🇨🇦
Hi Brenda, oh my goodness this has made my day! Thank you so much for the positive feedback and I am SO glad you love it! Thank you 💖🍫
Hi Amy. I’m definitely going to try this recipe! What size of loose based cake tin did you use?
glad you love the sound of this, and it’s a 20cm (8-inch) tin! Enjoy x
Is there a reason you don’t recommend using coconut milk?
You can use whatever milk you like, but I use the carton of milk here as opposed to a tin of coconut milk – hope that helps!