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Raw Vegan Cheesecake

The.Vegan.Zombie's picture
To finish up our spring cleaning month Jon makes a delicious raw vegan blueberry cheesecake.
Ingredients
  Raw cashews 2 Cup (32 tbs) (soaked for 8 hours)
  Frozen blueberries/Fruit 1 Cup (16 tbs)
  Raw agave nectar 1 Cup (16 tbs)
For crust
  Macadamia nuts 1 Cup (16 tbs)
  Raw walnuts 1 Cup (16 tbs)
  Extra virgin coconut oil 1 Tablespoon
  Dates 2 , pitted
  Sea salt 1 Pinch (Optional)
Directions

GETTING READY
1. Grease the small spring moulds with coconut oil and set aside.

MAKING
2. In a blender, add in the cashews, blueberries and agave. Blend on low speed and gradually increase the speed. Blend until smooth and set aside.
3. For crust – in a food processor, add in macadamia, walnuts, extra virgin coconut oil, dates and sea salt. Pulse for few times.
4. Take out the crust and place at the bottom of spring moulds. Top with blueberry mixture, cover with parchment paper and secure with rubber band. Place in the freezer overnight.
5. In the morning take out the cheesecake and place in fridge for 8 hours.

SERVING
6. Garnish the cheesecake with strawberries and serve for dessert.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Cashew
Interest: 
Party
Preparation Time: 
10 Minutes
Servings: 
2

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