As a recovering dairy aholic, raw vegan cheesecake really hit home for me.
Back in my dairy eating days….I loved cheese…. with my heart I loved it!
But I know now that it isn’t the best option for ultimate health and nutrition, hence I have under my belt tons of experimenting with nut based cakes!
The vegan cheesecake is one of the more involved vegan recipes, simply because there are several layers, hence several steps.
Nothing complicated, just a tad longer process than your typical raw cookie.
In spite of what it looks like, in three easy steps, you can have a gorgeous, gourmet looking simple dessert:
Throw ingredients in the food processor and grind until the mixture starts to stick together and press into pan.
Make your filling by throwing everything into the food processor and pour over crust
This is so easy, whip all ingredients in a high speed blender and pour over filling
Simple as pie.
Is important to mix the “cheese” portion very well.
Since these cakes are nut based it will take some time to fully cream the mixture….10 minutes at least, maybe more depending on how long you left the nuts soaking.
The longer you process the filling, the creamier the cake.
Most vegan cheesecake recipes follow the above pattern.
Nut crust, filling and topping all processed in a high speed blender or food processor.
Once you get the hang of it, it’s easy to substitute different flavors and ingredients for a whole new unique twist!
Once you have a chance to taste the finished product, you’ll see that it tastes just as good as it looks!
Happy Raw Vegan Cheesecake Uncooking!!!
- 1/2 cup medjool dates, pitted.
- 1 1/2 cup raw hemp seeds.
- zest of one lemon.
- pinch of salt.
- 1 cup dried coconut shredded.
- 2 tablespoons agave nectar or coconut nectar.
Mix all ingredients in food processor fitted with an “s” blade until well incorporated.
Press mixture firmly into 9 inch spring form pan and place in freezer while you make the filling.
- 20 drops lemon essential oil or 1 teaspoon lemon extract.
- 3 cups raw cashews (soaked for 3 hours).
- 3/4 cups agave nectar or coconut nectar.
- 3/4 cup fresh lemon juice.
- pinch of salt.
- 3/4 cup coconut oil.
- 1 teaspoon turmeric spice (for color).
Using that handy food processor, blend all ingredients minus the coconut oil until SMOOTH.
This may take a while – say, 5-10 minutes.
Add the coconut oil last and spin around until well incorporated, but beware of mixing too much at this point as the oil will begin to separate from the mixture.
Pour your “cheesecake filling” wink….not made with cheese…on top of crust.
Freeze or refridgerate until ready to serve.