Name: Savory Vegan Pimento Cheesecake
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H25M0.000S
Yield: 4 to 5 servings (one 4-inch cheesecake)
Ingredients: Nonstick cooking spray, for the pan; 1/2 cup raw pecans, chopped and sifted; 1 tablespoon oat flour; 1 tablespoon refined coconut oil, melted; Kosher salt and freshly ground black pepper; 2 ounces vegan cream cheese; 1/2 cup raw cashews, soaked overnight and strained; 1 tablespoon nutritional yeast; 1 teaspoon vegan Worcestershire sauce; 4 to 5 dashes hot sauce; 1/2 lemon, juiced (about 1 tablespoon); 6 tablespoons jarred pimentos, chopped; Vegan crackers, for serving

Directions

Watch how to make this recipe.

Special equipment:

one 4-inch springform pans

Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of a 4-inch springform pan with nonstick spray.
Combine the pecans, oat flour, coconut oil, 1/4 teaspoon salt and a few cracks of black pepper in a medium bowl until moistened. Press the crumb mixture into the bottom of the prepared pan. Bake until the crust is golden brown, about 10 minutes. Let cool on a rack.
Combine the vegan cream cheese, cashews, nutritional yeast, Worcestershire, hot sauce, lemon juice, 2 tablespoons of the pimentos, 1 teaspoon salt and a few cracks of black pepper in the bowl of a food processor. Blend on high until smooth, stopping to scrape down the sides as needed, 3 to 5 minutes.
Pour the filling over the crust in the pan and tap the pan on the counter to release any air bubbles. Refrigerate for at least 4 hours and up to overnight.
Remove the sides from the pan. Garnish with the remaining pimentos. Slice and serve with vegan crackers of your choice.

On Tonight

Savory Vegan Pimento Cheesecake

Special equipment:

Categories:

Related Pages