Vegan Spring Form Crusts | Gluten-free

Vegan crusts are the foundation of many desserts so it’s important to treat them seriously. When making a crust for a springform pan, it’s important to have options that pair nicely with your dessert. One example is that you'd want to use a gluten-free crust with a gluten-free cheesecake. Regular cheesecakes go great with a graham cracker crust recipe but what if you’re not going the traditional route? That Vegan Apple Caramel Cheesecake might be better paired with a ginger snap cookie crust or a walnut crust. What if you’re doing something entirely different from a cheesecake or maybe you have a gluten intolerance? Maybe you want to take it to the next level and make a Vegan Chocolate Mouse with a hazelnut crust! Now you can do almost any type of spring form crust if you have access to dry cookies or nuts based on the recipe below.

Find more Easy recipes on Veganbaking.net

140 grams dry, crispy cookies such as graham crackers (about 9), Mi-Del ginger snaps, Nilla Wafers, chocolate Oreo cookie halves, etc

5 Tablespoons unrefined coconut oil, melted

1 Tablespoon + 1 teaspoon water

⅛ teaspoon salt

Preheat your oven to 350F (177C). Break the graham crackers into 1 inch pieces, place in a food processor and pulse repeatedly until they're ground into a sand-like consistency. Add the crumbs to a large mixing bowl, add the melted coconut, water, salt and hand mix with a spoon until well combined. 

Transfer the graham cracker crumb mixture to the spring form pan and distribute evenly on the bottom. Use the flat bottom of drinking glass to press the graham cracker crumb mixture into the bottom of the springform pan so it's firmly packed.

Baking the spring form crust is optional but will result in a more crispy crust. Bake for 10 minutes. Add your filling and bake according to your filling recipe. The crust can be baked ahead of time, left in the spring form pan and stored covered in the refrigerator for up to 3 days or in the freezer for up to 1 month. This recipe makes one 9 inch Vegan Cookie Spring Form Crust.

200 grams nuts such as almonds, walnuts, pecans, hazelnuts, pine nuts, etc. (about 2 cups)

 

2 Tablespoons water

1 Teaspoon golden flax meal

 

2 Tablespoons + 2 teaspoons sugar

¼ + ⅛  teaspoon salt

⅛ teaspoon cinnamon

Soak the nuts for 8 to 12 hours or simmer them in water for 15 minutes. Drain and set aside.

Preheat your oven to 300F (149C). Liberally grease the spring form pan with vegetable oil and set aside. Add the water and flax meal to a drinking glass, mix together with a fork and let it sit for about 10 minutes so the mixture thickens. 

Place the nuts, flax meal mixture, sugar, salt and cinnamon in a food processor and pulse repeatedly until they're ground into a sand-like consistency.

Transfer the mixture to the spring form pan and distribute evenly on the bottom. Use your fingers to press the nut mixture into the bottom of the springform pan so it's firmly packed.

If you’re making a no-bake filling, bake the crust for 30 minutes. If you’re baking the filling, add the filling to the spring form pan and bake all at once according to your filling recipe. The crust can be prepared ahead of time, left in the spring form pan and stored covered in the refrigerator for up to 3 days or in the freezer for up to 1 month. This recipe makes one 9 inch Vegan Gluten-free Nut Spring Form Crust.