RAW CASHEW "CHEESECAKE""
vegan friendly, gluten free, dairy free healthy alternative to your regular cheesecake ...It might even taste better than regular cheesecake. It came from a friend who made it for my birthday one year, I believe she found it on a food blog.
Provided by Kraken T.
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- place raw cashews into bowl, fill with water and let soak 5 hours.
- chop almonds finely.
- add almonds, dates and salt to the food processor and chop until it is a workable paste (you should be able to roll it in your hands and have it stick together).
- using a 7 " spring form pan, spread the date/almond mixture onto the bottom to form the crust.
- melt honey or nectar with coconut oil, whisk to combine.
- drain cashews.
- add cashews, lemon juice, coconut oil and honey together in a blender or food processor and blend until smooth. Be patient, this takes a while.
- once smooth, pour approx 2/3 of the mixture into the cake pan
- add raspberries to the remaining mixture and blend.
- pour raspberry mixture into the pan
- place in freezer until solid.
- remove from freeze 30 min prior to serving.
- garnish with raspberries.
- optional: try this recipe with different fruits and berries. I have tried blueberries and strawberries.
Nutrition Facts : Calories 358.3, Fat 25.6, SaturatedFat 10.6, Sodium 107.1, Carbohydrate 31.6, Fiber 3.5, Sugar 20.3, Protein 6.2
RAW VEGAN CASHEW CHEESECAKE
Make and share this Raw Vegan Cashew Cheesecake recipe from Food.com.
Provided by VegSocialWorker
Categories Cheesecake
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place macadamia nuts in a large bowl and cover with cold water. Place cashews in a separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain and set aside.
- Pulse macadamia nuts and dates in a food processor to a sticky crumb-like consistency, Sprinkle dried coconut mixture onto bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make pie crust.
- Place cashews, coconut oil, lime juice, agave nectar and 6 Tbsp water in bowl of the food processor. Scrape seeds from vanilla bean into food processor bowl and puree until smooth.
- Pour mixture into crust, and freeze 1 to 2 hours, or until firm.
- Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in the fridge 1 hour or on countertop 30 minutes; top with berries and serve.
Nutrition Facts : Calories 394, Fat 31.2, SaturatedFat 10.5, Sodium 10.6, Carbohydrate 29.8, Fiber 4.2, Sugar 7.4, Protein 5.1
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