This raw vegan cheesecake is so incredible you won’t even miss the tradition version. I’ve fed this to non-vegans and they love it. The best part…store it in your freezer and slice a piece off anytime you’re in the mood for some guilt free indulgence!
“Cheese”:
- 4 cups soaked cashews
- 3/4 cup agave (or BeniSweet Fibre syrup)
- 3/4 cup lemon juice
- 1 cup coconut butter
- 1-1/2 tsp vanilla extract
- water to blend
Crust:
- 2-1/2 cups walnuts
- pink of sea salt
- 1/8-1/4 cup agave (or BeniSweet Fibre syrup)
Strawberry Sauce:
- 1 pint strawberries
- 1/4 cup agave (or BeniSweet Fibre syrup)
Instructions:
Use 9 inch pan.
Crust:
In a food processor, pulse walnuts until they are fine then slowly add agave and mix.Once the mixture starts to form together then stop. You do not want to over process or else it will get too oily. Press down on pie shells. It is not necessary to put crust on the side, just on the bottom.
‘Cheese’:
In a blender mix all ingredients until creamy. This should be thick in consistency but smooth. Pour in pie shells. Let stand in a refrigerator or freezer for at least a couple of hours to set.
Strawberry Sauce:
Blend until smooth. Pour on top of cheesecake.
Recipe adapted from Jennifer Italiano’s “Live: Raw Food Bar Desserts” cookbook.
