Description
Rich, creamy, and decadent vegan vanilla bean cheesecake made from cashews. This raw cheesecake is healthy and delicious! Just toss on some strawberries and blueberries for a festive fourth of July treat!
Ingredients
Scale
Crust:
- 1 cup dates
- 1 cup walnuts
- 1 cup fine macaroon coconut
Filling:
- 3 cups soaked cashews
- 3/4 maple syrup
- 1/2 cup melted coconut oil
- 1/3 lemon juice
- 1 tsp vanilla bean paste
- 1 pinch salt
- 3/4 cup water
Instructions
- Soak cashews in water overnight.
- The day of soak dates in boiling water for 15 min. While it is soaking, drain and rinse cashews.
- In a food processor, combine walnuts, dates, and shredded coconut. Pulse together until a sticky dough forms.
- Press the dough firmly down into a traditional tart dish to form the crust.
- Place the crust in the freezer while making the cheesecake filling.
- Combine soaked and drained cashews, vanilla bean paste, lemon juice, coconut oil, maple syrup, and a pinch of salt into the food processor, and blend on high until creamy and smooth ( about 10 minutes).
- Pour the cheesecake into the crust and spread evenly.
- Garnish with fresh fruit and return to the freezer for 2 hours or until firm.
- When read to enjoy remove from the freezer and allow to sit at room temperature for 15 minutes.
- Enjoy!
Notes
- Since this is a raw cheesecake it is best to store in the freezer until you are ready to enjoy! Remove and allow to thaw for 15-20 minutes before enjoying!
Nutrition
- Serving Size: 1 slice
- Calories: 250
Keywords: raw, cheesecake, vanilla, strawberry, cashew, no bake