Raw Vegan Cashew Cheesecake Recipes

RAW VEGAN CASHEW CHEESECAKE

Steps:

• Place macadamia nuts in a large bowl and cover with cold water. Place cashews in a separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain and set aside.
• Pulse macadamia nuts and dates in a food processor to a sticky crumb-like consistency, Sprinkle dried coconut mixture onto bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make pie crust.
• Place cashews, coconut oil, lime juice, agave nectar and 6 Tbsp water in bowl of the food processor. Scrape seeds from vanilla bean into food processor bowl and puree until smooth.
• Pour mixture into crust, and freeze 1 to 2 hours, or until firm.
• Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in the fridge 1 hour or on countertop 30 minutes; top with berries and serve.

RAW CASHEW "CHEESECAKE""

Steps:

• place raw cashews into bowl, fill with water and let soak 5 hours.
• chop almonds finely.
• add almonds, dates and salt to the food processor and chop until it is a workable paste (you should be able to roll it in your hands and have it stick together).
• using a 7 " spring form pan, spread the date/almond mixture onto the bottom to form the crust.
• melt honey or nectar with coconut oil, whisk to combine.
• drain cashews.
• add cashews, lemon juice, coconut oil and honey together in a blender or food processor and blend until smooth. Be patient, this takes a while.
• once smooth, pour approx 2/3 of the mixture into the cake pan
• add raspberries to the remaining mixture and blend.
• pour raspberry mixture into the pan
• place in freezer until solid.
• remove from freeze 30 min prior to serving.
• garnish with raspberries.
• optional: try this recipe with different fruits and berries. I have tried blueberries and strawberries.