Hitting that cheesecake craving but experiencing nut allergies or simply just wanting to avoid nuts? You are not alone. Many vegan recipes depend on cashews or almonds to infuse that distinct creamy texture, placing all nut-free options aside. But you don't need nuts to create a silky, decadent slice of vegan cheesecake.
The art of creating nut-free vegan cheesecakes lies in smart ingredient swaps and a bit of culinary ingenuity. You can go from silken tofu to sunflower seeds, so the luxurious, melt-in-the-mouth texture is very much within reach. Be it baked or no-bake, these nut-free delights are for everyone - even those with dietary restrictions.
Let's look at a traditional nut-free vegan cheesecake recipe and find five creative variations to inspire your next dessert.
Ingredients
For the crust:
For the filling:
Method:
Mix crushed digestive biscuits with melted coconut oil and maple syrup until well combined. Then, press this mixture into a springform pan and refrigerate until set.
In a blender, combine silken tofu, coconut cream, plant-based cream cheese, sugar, lemon juice, and vanilla extract. Blend until smooth and creamy.
Mix cornstarch with a small amount of water in a saucepan. Heat the slurry on low until it is slightly thickened and add to the blended mixture. Stir until well incorporated.
Pour the filling into the prepared crust, smooth the surface, and bake at 160°C for 45 minutes or, for a no-bake version, refrigerate for at least 6 hours until set. Garnish as desired and serve chilled.
The nut-free base is done to perfection using silken tofu, while the light and airy texture comes from combining it with coconut cream, lemon juice, and sugar. For the crust, use crushed oat biscuits or graham crackers; simplicity will always come out well and flavor well. Adding a touch of turmeric for color will not change the taste of this cheesecake but will add it as one of the visually beautiful dishes in town.
Sunflower seed butter brings a creamy, nut-free alternative that is full of natural richness. Pair it with coconut cream and vanilla for a balanced flavor profile. Use a mix of digestive biscuits and flaxseed meal for the crust. This no-bake version is set beautifully with agar-agar, delivering a firm yet luscious texture. Top it with fresh berries for a burst of freshness.
A decadent spin, of course, can be had by using oat milk and dark vegan chocolate for your cheesecake filling. Chocolate needs to be melted down and combined with coconut cream and vegan cream cheese. A slight caramel from the oat milk really gives that pop against the deep dark flavors of chocolate. Then comes a gluten-free oat and cocoa crust tying the whole dessert together and making this just so sinful.
Mix aquafaba, or chickpea brine, to give a light and fluffy cheesecake filling. Blend with coconut cream, sugar, and fresh strawberries for a fruity delight. Digestive biscuits can be crushed for the crust with vegan butter. This no-bake cheesecake is a great summer treat as it's light and refreshing in texture. Slice some fresh strawberries and sprinkle over some fresh mint leaves to add a finishing touch.
Add the zest to vegan yoghurt, made of coconut or soy, giving this tropical dessert a tangy, creamy zest. Combine this mixture with pureed mango and sugar along with coconut cream and then proceed for silky smooth fillings. Add crushed ginger biscuits as crust along with its spices and get sweet contrasts. With a spicy sweetness in this summer dessert, that will impress for sure.