Add Toasted Pine Nuts or Pecans

• Pine nuts have a delicate flavor, toast easily and are less fatty than cashews. Toasted pine nuts can be used in equal proportions to cashews in a cheesecake recipe, but it takes more pine nuts than cashews -- by count -- to equal the same weight. Pecans aren't as fatty as cashews and they have a nuttier taste; therefore, they might alter the taste and texture of your final product. Pecans do, however, take well to sweeteners and don't overpower like other nuts. Use shelled, whole pecans cup for cup in place of cashews in your cheesecake recipe.

Try Almonds or Roasted Peanuts

• Almonds are sweet and have a buttery flavor. You can purchase them raw or roasted, shelled, unshelled or chopped in most grocery stores. Use almonds in place of cashews after they've been roasted and shelled. Use cup for cup in your recipe. Roasted peanuts have a distinct taste, but their higher fat content allows them to puree nicely for vegan cheesecake recipes. Use shelled, roasted peanuts that haven't been salted for better results. Use peanuts cup for cup in your cheesecake recipe, but note the peanut taste might be strong. Use peanuts in cheesecakes that benefit from the peanut taste, such as chocolate or vanilla-based cheesecakes.

Use Hazelnuts

• Hazelnuts are crunchy and have a distinct flavor. Their flavor works well with chocolate and vanilla, but might offset fruit-based cheesecakes. You need to roast the hazelnuts in the oven for 10 to 15 minutes at 325 degrees Fahrenheit before using them in your cheesecake recipe so the bitter brown skins can be removed. Use equal proportions of hazelnuts for cashews.

Nut Allergy Considerations

• Nut allergies can make vegan cheesecake recipes difficult but not impossible. Cashews are toasted and pureed to create the cheesecake-like consistency of your cake. Therefore, replace the cashews with bran or flour and a small amount of oil to help replace the fat. The amounts vary depending on how many cashews for which your recipe calls. Start out by replacing three-quarters of the cashews with bran or flour and the remaining quarter with oil. Play around with the ingredient amounts until you reach the desired consistency.