Raw Cashew and Rasberry Cheesecake.... YUM!
7:01 pm
Since Veganism is on the rise there are so many more delicious recipes and food products available than ever before. Each recipe contains only raw food products and zero meat, dairy or poultry.
It’s amazing what people can do with food!
Here is one of the top rated vegan cheesecake recipes:
Raw Cashew & Raspberry Cheesecake
Ingredients:
Crust:
- 1/2 cup raw almonds (pecan or walnuts will also work)
- 1/2 cup soft Medjool dates
- ¼ tsp. sea salt
Filling:
- 1 ½ cups raw cashews, soaked overnight
- juice of 2 lemons
- the seeds of 1 whole vanilla bean
- 1/3 cup raw coconut oil, melted
- 1/3 cup agave nectar
- 1 cup raspberries (thaw completely if using frozen) or 1 cup fresh strawberries
Method:
Place nuts and dates in a blender with sea salt and blend until they are to your desired texture. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 20cm spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with cling wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
In the blender place all filling ingredients (except raspberries) and blend on high until very smooth.
Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Add the raspberries or strawberries or mix of both to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
To serve, remove from freezer 30 minutes prior to eating. Serve on its own, or with fresh fruit.
We hope you enjoy this recipe as much as we do!
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