Raw Vegan Cheesecake

There are a million ways to make a raw vegan cheesecake.  This is just one.  -Dr. Sal

 

Crust:

1 and 1/2 cups of nuts.  You can use any kind of nuts or mixture of nuts.  I choose walnuts for this recipe.

1/2 cup of dates

1 pinch or two of sea salt depending of how much you like a salty sweet taste.

 

mix in food processor with S-blade until fine in consistency but still crumbly.  Transfer to a bowl.

 

1/4 cup of dried coconut.  Put in food processor until it is fine with a sand to small rock consistency.

Cover the bottom of a small cake pan or glass pan (see picture) with the coconut.

Now scoop in and press the date-nut mixture on top of the coconut as evenly as possible.  This is your crust.

 

Filling

3 cups of cashews.  I have experiment with a lot of different nuts and if you want a true cheesy type of cheesecake taste then cashews work best.

3/4 cup of lemon or lime juice Raw Vegan Cheesecake

3/4 cup of agave or honey

3/4 cup of coconut oil

1 tablespoon or vanilla extract.

Or alternatively if you want to make chocolate cheesecake substitute chocolate extract and add a 1/4 cup of raw cacao powder.

up to 1/4 cup of water to make it easier to blend

Blend all together in a Vitamix or similar blender until it is smooth, firm but not liquidy.

Pour this mixture on top of the crust and with a spatula even it out. Put in freezer while preparing the topping.

Topping

This recipe taste great with or without a fruit topping

Raw Vegan Cheesecake

2 cups of frozen strawberries

1/2 cups of dates (to add some stickiness to the topping)

Blend the strawberries and dates together.

Pour on top of the cheesecake (once it has hardened a bit)

Put back in the freezer for a few hours.

 

For best results, leave in the freezer and take out about 3-4 hours before eat.  After that if there is any left (and there usually isn’t) you can put it back in the refrigerator.

Raw Vegan Cheesecake

Raw Vegan Cheesecake