Vegan Summer Cashew Cheesecake

Updated: Jun 28

This is a healthy impressive no bake dessert that is packed with nutrients, vitamins, proteins, and fiber. It makes a special summer birthday cake


Season/ Summer

Preptime: 20 minutes

Inactive time; overnight


Filling

2.5 cups cashews


1/4 cup coconut oil


1/4 cup water, filtered


1/2 cup maple syrup


1/2 cup lemon juice


1 pt. fresh organic strawberries


(frozen is ok)


1/8 tsp. sea salt


1 tbsp. vanilla paste, or extract



Crust


1 cup pitted dates medjool dates


2 cups raw almonds


1/16 sea salt


1/4 tsp. vanilla


1 tbsp. water



Line the bottom of a 6” spring pan with parchment paper, including around the sides. (This will make a taller more dramatic cake)


Use a 9” spring pan for a more traditional cake.


For the filling - Soak raw cashews for 8 hours or overnight in filtered or spring water. Drain, and pat dry in a single layer.


Combine all the ingredients in a good quality food processor and blend for 5-7 minutes,. (It takes that much time for a creamy texture. ) Do not rush this. If using a vitamix it takes 2 minutes.


Crust - Put all the ingredients, except water in a food processor and pulse several times until well blended. Add 1 tbs water and mix until combined. It can be slightly chunky.


Assembly - Place the crust ingredients in the lined pan and press down until even all around.


Pour in cashew mixture and smooth with a small rubber or offset spatula. make sure the cake is even all around.


Place cake in the freezer for at least 2-3 hours to set. Keeps in freezer up to one month well wrapped.


To serve, lay fresh flowers in whatever decoration pleases you. Or sprinkle with cacao nibs for extra crunch.


Take the cake out of the freezer for 1 hour before serving: or take it out of the freezer and place the cake in the refrigerator the day before serving.

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