Raw Vegan Cheesecake

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I love desserts! Pies, cookies, brownies.... you name it! But since I’ve gone vegan there is one thing I’ve missed more than anything! Cheesecake!!! And it’s very hard to make a vegan one that tastes authentic. I first tried a raw vegan cheesecake a few years ago when I saw slices for sale at a local health food store.

It was LOVE AT FIRST BITE! It was creamy, delicious and just the way I remembered cheesecake tasting!

To be clear, I don’t like raw cheesecake just because it’s raw. I like it because when you blend and freeze cashews they turn into cheesecake heaven! Who knew? But don't take my word for it. Try it for yourself. You’re going to love it!

 

Raw Vegan Cheesecake

 

Crust:

2 cups nuts (walnuts, pecans or macadamias)

1/2 cup dates, pitted and soaked

 

Filling:

3 cups soaked cashews

1/2 cup lemon juice

1/4 cup agave nectar

3/4 cup coconut oil, melted

1 tsp vanilla extract

 

Place crust ingredients into food processor and pulse until they reach a sticky consistency that will hold together. 

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Press into a springform pan.

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Place ingredients for filling into a high-speed blender and blend until smooth. Pour on top of crust and place in the freezer for at least 3 hours.

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Take your cheesecake out of the freezer and try not to eat it all! Haha! Enjoy!

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