Raw Vegan Cheesecake
1 cup raw nuts (I used almonds)
1/2 cup pitted dates
1/4 cup coconut flakes
1 teaspoon cinnamon
-Process your crust ingredients until it forms a fairly dry but still workable dough.
-Place dough into cooking vessel of your choice (sprinkled with extra coconut flakes to prevent sticking) and press.
2 cups soaked cashews (soaked in water for at least 3 hours)
1/2 cup lemon juice
1/2 cup agave nectar
1/2 cup warm coconut oil
1 teaspoon vanilla
1/2 teaspoon salt
-Blend filling ingredients in your food processor until smooth, adjust to taste.
-Pour evenly over prepared crust and garnish with whatever you’d like (remaining nuts, berries, etc)
-Freeze until firm, refrigerate one hour before serving.
There you go, raw vegan cheesecake from scratch :)
I took the pictures prefreezer, so if the main cake shot looks a bit loose it’s because it hadn’t set yet.
Also, feel free to add water (by the tablespoon) while blending your filling to achieve preferred consistency.
Now get off the computer and go create something delicious.