Raw Vegan Cashew Cheesecake

Vegan Cheesecake 1.JPG

 

Ingredients:

Crust:

1 1/2 cups macadamia nuts (or combo macadamia and walnuts)
1/2 cup pitted dates
1/4 cup shredded, unsweetened coconut
1 pinch salt

Filling:

3 cups raw cashews, soaked for at least 5 hours (or overnight)
1/2 cup freshly squeezed lemon juice
1/2 cup maple syrup (or honey)
1/2 cup melted coconut oil
1 tbs. pure vanilla extract (get the non-alcoholic version if possible)
*a few tbs. filtered water or orange juice
*optional: a few drops doTERRA Wild Orange essential oil

*Optional topping:
1/2 cup fresh/frozen berries of choice
1 tbs. maple syrup
Juice of 1/2 orange
Zest of 1/2 orange

 

Method:

Crust:

Place the shredded coconut in the bottom of a pie pan and spread evenly (this will help the pie not to stick).

Place the rest of the crust ingredients in a food processor and process until crumbly and well-combined (but still airy).

Press the crust ingredients into the pie pan and form an even crust. Put this in the fridge/freezer until ready to fill.

Filling:

Place all of your filling ingredients into your food processor and process until creamy. Add the water or orange juice, but don't add too much! Just enough to get it a soft "yogurty" texture.

Pour mixture on top of your crust and spread evenly.
*NOTE: You can pour 2/3 of the mixture, then add 1/2 cup of thawed berries (then blend), then pour on top of your base cheesecake layer for even cooler presentation.

*Optional topping:

Wash the bowl of your food processor.

Place all topping ingredients into food processor and pulse until well-combined (but not soupy). Sprinkle evenly on top of the cheesecake base.

Freeze your cheesecake for at least a few hours, then thaw in the fridge until ready to eat. Enjoy!