Raw Vegan Cheesecake

Cheesecake is one of my favorite desserts — after Gluten Free Brownies!  Imagine my delight in finding this Raw Vegan Cheesecake recipe!  Packed full of wonderfully nutritious ingredients, this Raw Vegan Cheesecake should be a winner at your house!!

The recipe comes from the Eat Raw, Eat Well cookbook by Douglas McNish (which is considered on the best raw food book available!).

Cashew Cheesecake (page 360)
This rich cake is particularly delicious served with fresh berries and a sprinkle of cinnamon. I like to save this for special occasions. You will need a high-powered blender to achieve the smoothest consistency possible.
Makes 16 servings

Filling

4 cups raw cashews, soaked (see Tips)
1 cup filtered water
1 cup raw agave nectar
1 cup melted coconut oil (see Tips)
1 tbsp raw vanilla extract
2 tsp freshly squeezed lemon juice

Crust
2 cups whole raw pecans
1⁄4 cup chopped pitted soft dates
1⁄2 tsp fine sea salt

1. Filling: In a high-powered blender, combine soaked cashews, water, agave nectar, coconut oil, vanilla and lemon juice. Blend at high speed until smooth and creamy. Set aside.
2. Crust: In a food processor, pulse pecans, dates and salt until smooth (no large pieces should remain). Press into bottom of pan, ensuring that there are no gaps.
3. Assembly: Pour filling over crust and freeze for at least 2 hours or until firm in the center. This dessert can be made ahead and kept in the freezer for up to 1 month.
4. When you are ready to serve, remove from freezer and set aside to thaw for 15 to 20 minutes. Remove pan sides and slice. Serve immediately or cover and refrigerate for up to 1 week.

READ FULL RECIPE — and make sure to check out her extra tips!

If you would like to know more about Doug McNish or his book, Eat Raw, Eat Well click the link below:

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