Vegan Salted Caramel Cheesecake

Ingredients:

• 2 cups vegan graham cracker crumbs
• 1/2 cup melted vegan butter
• 1 1/2 cups raw cashews, soaked in water for 4 hours and drained
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup coconut cream
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup vegan caramel sauce
• 1/4 teaspoon flaky sea salt, for garnish

Instructions:

1. In a bowl, combine the vegan graham cracker crumbs and melted vegan butter. Press the mixture into the bottom of a springform pan to form the crust. Place in the freezer to set.
2. In a blender, combine the soaked cashews, melted coconut oil, maple syrup, coconut cream, lemon juice, vanilla extract, and sea salt. Blend until smooth and creamy.
3. Pour the cheesecake mixture onto the crust in the springform pan. Smooth the top with a spatula.
4. Drizzle the vegan caramel sauce over the top of the cheesecake in a decorative pattern.
5. Sprinkle the flaky sea salt over the caramel sauce for garnish.
6. Place the cheesecake in the freezer and let it set for at least 4 hours, or overnight.
7. Remove the cheesecake from the freezer and let it thaw for a few minutes before serving.
8. Slice and serve the vegan salted caramel cheesecake, and enjoy!