Vegan Graham Cracker Crust For Vegan Cheesecake Recipes
VEGAN GRAHAM CRACKER CRUST (FOR VEGAN CHEESECAKE)
Make and share this Vegan Graham Cracker Crust (For Vegan Cheesecake) recipe from Food.com.
Provided by Lindsey Lawrence
Categories Pie
Time 10m
Yield 1 crust
Number Of Ingredients 4
Steps:
- Mix together all the ingredients in a medium bowl.
- Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.
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- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8 inch baking dish // adjust number/size of pan if altering batch size) with parchment paper. Set aside.
- Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
- Remove lid and add melted coconut oil, starting with 4 Tbsp (60 g // amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
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- Place a can of full-fat coconut milk in the refrigerator at least 24 hours in advance. Use a good quality brand (I like the Whole Foods 365 coconut milk). This will ensure the solid coconut cream separates from the liquid.
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