• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Pretty Pies
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbooks
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home >> Vegan Cheesecake

    Almond Dreamcake + how to make almond cream (Vegan & Paleo)

    Published: Apr 28, 2018 · Modified: Apr 6, 2023 by Emily · This post may contain affiliate links · 32 Comments

    Smooth, light and DREAMY: Almond Dreamcake! Made with almond cream -- no dairy and no cashews! (Raw, Vegan & Paleo approved) Jump to Recipe
    Almond Dreamcake (Vegan, Paleo) PrettyPies.com

    Goodbye for now, Cashew Cream

    Ask and you shall receive!  A vegan creamcake with NO CASHEWS! (And no soy, agar agar or even coconut cream!) Can you believe it?!!? 

    I have gotten so many questions about replacing cashews in cheesecakes, and NOW I have the answer and I'm SO excited!

    Almond Dreamcake (Vegan, Paleo) PrettyPies.com

    ALMONDS TAKE THE CAKE

    Instead of cashews, my go-to ingredient for almost everything (from cheesecakes, to caramel, to cookies) I used almonds!

    • Almonds still offer a neutral flavor - check!
    • They're less expensive (always good news!)
    • More readily available. YAY! (I buy them at Aldi for super cheap)
    • They CAN be turned into cream - YESS!!
    • BONUS: they're lower in carbs! So for all my dairy-free keto friends, I know you'll be super excited this discovery!!

    Happy dance! Thank you to Ben & Jerrys for the inspiration to try making almond cream. After trying their new dairy-free ice cream on National Free Cone Day and found out it's made with almonds, I had to try making it! Almond Dreamcake (Vegan, Paleo) PrettyPies.com

    How to make Almond Cream

    Making almond cream is SUPER easy and exactly like making cashew cream, actually! If you're new to making cream out of nuts, here's how you do it:

    1. Add blanched (skinless) almonds to a glass bowl that holds 3-4 cups.
    2. Bring a pot of water to a boil. Pour it over the almonds.
    3. Soak nuts in hot water for 2 hours (alternatively, soak in room-temp water overnight)
    4. Drain, rinse and shake nuts dry.
    5. Put the nuts in a food processor (or high speed blender) and blend them until completely broken down.
    6. Scrape down the sides, and blend again with a little almond milk and to reach a creamy consistency and Voila, cream!

    Tastes like a DREAM

    Almond "Dreamcake" is similar but not quite exactly like a cheesecake. It's lighter, and less tangy. More of a cream cake. And it's totally heaven on a fork.

    But if you want to turn this into a cheesecake, you can! Swap the milk for oil and add about 1 more tablespoon of lemon juice so it will be rich and have a cream cheese flavor. (I will definitely be making an almond cheesecake, so stay tuned for that)

    But my absolute FAVORITE part about this dreamcake is the almond FLAVOR. I am a little bit obsessed with almond extract. It's such a delicious flavor and this dessert is FULL of it. Reminds me of the flavor of wedding cake!Almond Dreamcake (Vegan, Paleo) PrettyPies.com

    That hot pink drizzle though...

    I can't forget about the drizzle! Whatever you call it... coulis, compote, or drizz, it's so gorgeous and adds so much decadence.

    Can you guess what it's made of?? It's beets! Plus more almond extract, milk and a splash of maple syrup, pureed together. Super simple, but totally takes it up a notch. If beets aren't your thing, you can totally make a compote out of strawberries or blueberries, like in this recipe. 

    Drizzle is optional, but definitely elevates your level of fancy. 😉

    Click image below to save this recipe on Pinterest:

    If you make this recipe, tag me on Insta @emily.likes.food #prettypies! I love seeing your creations!

    Almond Dreamcake (Vegan, Paleo) PrettyPies.com

    Almond Dreamcake (Vegan, Paleo)

    Light and creamy cream cake made totally with ALMONDS and full of delectable almond flavor! Tastes like a DREAM.
    5 from 6 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Total Time: 18 minutes
    Servings: 9 slices
    Author: Emily

    Ingredients

    US Customary - Metric

    Crust

    • 1 cup roasted almonds
    • 7 medjool dates - ¾ cup
    • Dash of pink salt

    Almond Cream Filling

    • 1 ½ cups blanched almonds - soaked
    • ⅓ cup maple syrup - to taste
    • ⅓ cup +1 Tbs coconut oil - melted
    • ¼ cup non-dairy milk
    • 2 teaspoon almond extract - to taste
    • Dash of pink salt

    Almond Beet Coulis

    • ½ cup roasted beets
    • ⅓ cup non-dairy milk - plus more as needed to thin
    • 1 Tbs maple syrup
    • ¼ teaspoon almond extract

    Instructions

    To make the crust:

    • Pulse together all ingredients in a food processor until sticky crumbles form.
    • Press into a parchment-lined 7" springform pan. Set aside.

    To make the filling:

    • Soak almonds in hot water (brought to a boil first) for 2 hours. Drain, rinse and shake dry.
    • Blend almonds in a food processor until completely broken down. Scrape down the sides.
    • Add remaining ingredients and blend again until smooth. Taste and adjust for sweetness and almond flavor.
    • Pour filling over crust and smooth with a spatula.
    • Freeze or refrigerate until firm, a minimum of 3 hours.

    To make the coulis:

    • Puree all ingredients using an immersion blender or mini blender, adding extra milk as needed to thin.
    • Taste and adjust for sweetness.
    • Pour over cheesecake. Enjoy!

    Notes

    Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
    What I used:
    7 cup Food Processor 
    Blanched almond slivers, dry roasted almonds, & medjool dates from Aldi
    Pink Himalayan Salt
    Mexican Vanilla 
    To store: Keep covered and refrigerated for about 1 week, or freeze for 1 month (store beet coulis separately)
    Low Carb Keto Version
    Tried this recipe?Tag @emily.likes.food #prettypies!
    « Flourless Chocolate Chip Cookie Pie {Vegan, Paleo}
    27 Paleo Vegan Desserts for Spring (Gluten & Dairy-Free) »

    Filed Under: Vegan Cheesecake Tagged With: almonds, cheesecake, dates, holidays, no-bake, raw

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. ASHLEY

      April 28, 2018 at 4:41 pm

      I love the concept of beet coulis! So dreamy paired with creamy almond vanilla cheesecake!

      Reply
      • Emily

        April 28, 2018 at 4:45 pm

        Thanks! The beet coulis turned out even better than I expected! I love how it added another layer of almond flavor too And the color!! So pretty

        Reply
    2. Anna

      May 10, 2018 at 3:31 pm

      Could this be done as a crustless dreamcake?

      Reply
      • Emily

        May 10, 2018 at 3:47 pm

        Absolutely

        Reply
    3. Taylor

      May 12, 2018 at 3:25 pm

      Could blanched almond flour be used to help cut down time on needing to soak almonds?

      Reply
      • Emily

        May 12, 2018 at 3:27 pm

        I don't think that would work since the almonds need to absorb water & soften to be blended into cream. I think the flour would be too gritty and dry instead of smooth and creamy.

        Reply
        • Aviva

          August 08, 2020 at 6:28 pm

          How in the world do you get (basically) blanched almond butter to look like that!? What kind of food processor do you use? Does the coconut oil and dairy-free milk make that much of a difference?

          Reply
          • Emily

            August 08, 2020 at 6:40 pm

            Cuisinart 🙂 The coconut oil and milk definitely add to the texture and richness too.

            Reply
    4. Alicia

      May 29, 2018 at 11:26 pm

      Would you have any suggestions on a binder for the crust other than dates? I can have all of these ingredients but dried fruit is high on my medical diet. No worries if not! 🙂 Looks amazing!

      Reply
      • Emily

        May 29, 2018 at 11:31 pm

        I usually use 2-3 Tbs coconut oil + a little sweetener (pinch of stevia or 1 T maple syrup) to replace the dates. You can also use nut butter in place of the oil.
        Hope that helps! If you try it, I'd love to hear how it turns out 🙂

        Reply
        • Henri

          January 30, 2023 at 6:37 pm

          5 stars
          Hey Im Henri and I really like your Almond Cheesecake!

          I plan to make it for my daughter birthday coming soon..

          Just need some precisions please..

          #FILLING

          Can I substitute coconut oil with Coconut Cream or Full Fat Coconut Milk (solid part only?).

          It works like Coconut Oil to set up the Cake well?

          Or Almond Butter is another option?
          (White and Raw I guess for best texture and white color?)

          #TOPPING

          Can I make a Strawberry Coulis instead of beets and how?

          Many thanks in advance!

          Henri

          Reply
          • Emily

            February 01, 2023 at 12:26 pm

            Hi Henri!
            For the filling, I don't recommend subbing the oil. It may make it too soft and soupy and not solidify. Coconut oil or palm oil are my recommendations.

            For the topping, you can absolutely do strawberry. I have that recipe in my low carb NY cheesecake here: https://prettypies.com/new-york-cheesecake/. You can change the sweetener to coconut sugar if you're not low-carb. Hope that helps 🙂

            Reply
            • Henri

              February 01, 2023 at 4:29 pm

              5 stars
              Hey Emily,

              Happy to read you many thanks for your nice answer!

              So even Coconut Butter cant substitute Coconut oil?
              It solidify quicker and a bit harder so should work uf you try?

              Ok for Strawberry coulis but why cooking in a sauce pan instead making raw by blending and strain only?

              The texture will be the same if not cooked?

              Thanks so much again!

            • Emily

              February 01, 2023 at 4:55 pm

              Hi! 🙂
              Coconut butter may work, but it's not a 1:1 sub and you'd need some coconut milk to get the right creamy consistency. You can try my other recipe that uses coconut butter if you'd rather use that. https://prettypies.com/berries-cream-fudge or this one: https://prettypies.com/fruit-pizza

              For the coulis: blending strawberries essentially makes a strawberry smoothie since they are mostly water. Cooking the berries down reduces the water while keeping all the flavor and melting the sweetener. This helps create a more syrupy consistency rather than just a juice. Hope that helps!

    5. Marisa

      June 24, 2018 at 2:56 pm

      Oh wow! The beet coulis is incredible. I had some over ripe blueberries I tossed in, that I didn't think would hurt. 😉
      Thank you for this incredible recipe!

      Reply
      • Emily

        June 24, 2018 at 4:14 pm

        Yay! You are welcome ☺️ Blueberry is a fantastic idea! Glad you liked it.

        Reply
    6. Paula Buckland

      November 27, 2018 at 8:27 am

      This is such a lovely idea! I LOVE almonds too. cashews give me arthritic pains! I would use almond oil because coconut is too high in sat. fat for me. Maybe use almond butter for the base too mixed with dried apricots! I'm always looking for ways to 'veganise everyday recipes!

      Reply
      • Emily

        November 27, 2018 at 9:12 am

        Thanks Paula! I'm so glad to have a cashew-free alternative 🙂 your adjustments sound great. One caveat -- the coconut oil is what holds it together (it solidifies when chilled) An alternative could be palm oil.
        Let me know if you try it! 🙂

        Reply
    7. Marissa

      January 31, 2019 at 4:19 pm

      This looks incredible! Do you buy the almonds already blanched, or do you blanch them yourself? New to this but eager to try!

      Reply
      • Emily

        January 31, 2019 at 4:21 pm

        Thanks! I buy a bag of slivered almonds (which come already blanched) to save a step

        Reply
    8. Cyndi

      April 11, 2019 at 7:48 pm

      Hi, Emily-
      My pet peeve is when people ask the poster questions she shouldn't be expected to know the answers to, but now I'm doing it! How important is it for the almonds to be blanched? How do you think it would turn out if I attempted it with almonds with the skins on? Thanks!

      Reply
      • Emily

        April 11, 2019 at 7:57 pm

        I think it would still work with unblanched (raw) almonds. But the cake would be speckled instead of white 🙂 If you try it, please report back how it goes!

        Reply
    9. Suzanne

      May 18, 2019 at 2:31 pm

      This looks so good! Does the almond flavor come through much?

      Reply
      • Emily

        May 18, 2019 at 2:33 pm

        Thanks! I love it
        Yes there is quite a bit of almond flavor if you add almond extract 🙂 You can add as much or as little as you like. I like a LOT, haha.

        Reply
    10. Vanessa

      May 18, 2019 at 2:32 pm

      Thanks for sharing! Does it keep long?

      Reply
      • Emily

        May 18, 2019 at 2:34 pm

        My pleasure!
        Yes it keeps in the fridge for at least a week or more. You can freeze it for about a month, also! 🙂 Just keep tightly wrapped.

        Reply
    11. Linda

      July 08, 2019 at 3:24 pm

      I followed directions exactly but mine is not smooth and creamy. It is kind of pithy like fine coconut. There is no way it will pour into the pan. I will have to use a spatula to get it out of processor and spread it in pan.

      Reply
      • Emily

        July 08, 2019 at 3:26 pm

        It sounds like it needs to be blended more. Do you have a good food processor or blender to smooth it out?

        Reply
    12. LauraCatherine

      July 17, 2019 at 2:48 pm

      Thanks to the person who asked about using whole raw almonds, that is also what i keep in my pantry.
      I was wondering if caned whole fat coconut milk could be used in a way to eliminate the need for coconut oil. I just tends to not make it into my grocery budget. Many thanks

      Reply
      • Emily

        July 17, 2019 at 3:08 pm

        I’m sorry, coconut milk won’t work in place of oil. The oil solidifies when chilled and that is what holds it together. Otherwise it will just be a bowl of cream 🙂

        Reply
    13. Gisèle Douville

      October 06, 2021 at 8:36 am

      You mentioned the coulis could be stored also, but can it be freezed too?

      Reply
      • Emily

        October 06, 2021 at 11:16 am

        I haven’t tried it but I bet it’s fine. Then thaw in the fridge or gently heat on low

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search Pretty Pies

    Hi! I'm Emily: Recipe Developer and Cookbook Author

    Emily Pretty Pies Headshot

    My Cookbook on Amazon

    Menu

    • Recipes
    • Cookbooks
    • Shop
    • About

    Footer

    Looking for something?

    Disclosure

    Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Feast Plugin