A combination of the two things I missed most as a vegan, caramel and cheesecake. This no-bake recipe marries the two for a decadent, creamy, and satisfying dessert.

Caramel Sauce

Whisk together in a sauce pan:

• 1 can coconut cream
• 1 cup white sugar
• 1/3 cup brown sugar

Bring to a boil, then turn down the heat and simmer until the mixture is reduced by half. Watch closely to prevent boiling over. This takes about 20 minutes. You won’t need to keep stirring after it begins to boil. When the sauce is reduced, add in:

• Pinch salt
• 1 tsp vanilla extract

Pour into heat safe container and let cool. Sauce will thicken as it cools. Store in fridge.

Vegan Caramel Swirl Cheesecake

Soak in water overnight, or at least 8 hours:

• 1 1/2 cups cashews (raw or unsalted)

Drain water, and add cashews to a blender, along with:

• Juice of one lemon
• 1/2 cup agave
• 1 tsp vanilla
• Pinch salt

Pulse on low, then increase to high speed, blending into a paste. While on high speed, taking care to cover the top from splashes, slowly pour in:

• 1 cup melted coconut oil
• 1/4 cup caramel sauce

Mixture should be smooth and creamy. Pour into:

• Vegan friendly Graham crust

Draw lines on top with caramel sauce. Using a knife or spoon, pull lines the opposite way, creating a caramel swirl topping.

Cover and refrigerate overnight, at least 12 hours. Slice, and serve with caramel sauce. I also love a little raspberry syrup.