mmm nearly raw nearly vegan cheezecake
I had a go at my first raw vegan cheezecake yesterday, it was easy, but taxed my puny stick blender somewhat.
I’ve been keen to make one for ages, and needed to have all the ingredients together at one time, good coconut oil was proving tricky to find (the not too pricey organic kind..) and well, if we have massive amounts of delicious raw cashews at hand we eat them in nearly everything! Not to mention dates!
So, you want to know how it’s made? It’s like this, blend until fairly smooth (my blender could only manage smooth to chunky, which was fine with me) for the crust,
1 1/2 cups of almonds
Small pinch of salt
1 cup of dates (or honey, but this would be WAY too sweet I think and not vegan? Depends on who you ask.)
Press into a tin or dish, I used a spring form tin, refridgerate for about an hour.
For the Cheese:
3 cups of cashews (pre soak in a bowl of water for about an hour)
1 cup of lemon juice, and a good bit of zest, I used four lemons for this
1 cup honey or about 3/4 cup agave syrup or sugar
1 cup of coconut oil (warmed until liquid, you can do this in a cup in a pot of hot water)
1 teaspoon or so of vanilla
To make the cheese, blend the cashews, lemon, honey, coconut oil and vanilla. Blend until smooth and adjust to taste., and pour the cheese mixture onto the crust. We added frozen blueberries as these are a treat for Luna at the moment, I just sprinkled them mostly in the center and pressed them gently into the cheese.
I put the cake in the freezer for a couple of hours then transferred it to the fridge. Let sit at room temperature for 30 mins or so before serving.
I found it really very sweet, so would use less sweetener, honey, sugar, agave, whatever you prefer.