Vegan Salted Pimento Cheesecake

Ingredients:

• 0.5 cups raw pecans, chopped and sifted
• 1 tbsp. oat flour
• 1 tbsp refined coconut oil, melted
• 220 g vegan cream cheese
• 0.5 cup raw cashews, soak overnight, then drain
• 1 tbsp nutritional yeast*
• 1 teaspoon vegan Worcestershire sauce
• 4-5 drops of hot sauce
• Juice of half a lemon (about 1 tbsp)
• 6 tablespoons canned pimento peppers, chopped
• Vegan crackers, for serving
• Special equipment: springform pan with a diameter of 10 cm.

Preparation:

1. Position a rack in the middle of the oven and preheat to 350°F (175°C). Spray the bottom of a 4-inch springform pan with cooking spray. In a medium bowl, combine the pecans, oat flour, coconut oil, 1/4 teaspoon salt, and a pinch of freshly ground black pepper to moisten the dry ingredients. Pour the mixture into the pan and press it into an even layer. Bake until golden brown, about 10 minutes. Cool on a wire rack.
2. In the bowl of a food processor, combine the vegan cream cheese, cashews, nutritional yeast, Worcestershire sauce, hot sauce, lemon juice, 2 tablespoons pimento flakes, 1 teaspoon salt, and a pinch of freshly ground black pepper. Process until smooth, stopping to scrape down the sides of the bowl as needed, 3-5 minutes.
3. Spread 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 or overnight.
4. Remove the pan ring. Garnish the cheesecake with the remaining pimento pepper. Slice and serve with crackers.
   
   
   Note *
   
   Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.