The other day I made an absolutely delicious raw vegan cheesecake. I posted it on Facebook and several people wanted the recipe, so here it is!
However, before we begin, you need to know I’m intuitive. Cooking is no exception to this. I never follow a recipe exactly. I rarely use measuring cups to get exact quantities. I love making up my own recipes. And I tend to add ingredients until it “feels right”.
Herein lies a problem when it comes to sharing one of my recipes with you!
But I did loosely follow a particular recipe for this one, so I’m confident I can put together the quantities you’ll need.
You need to start this recipe the night before you want to make it:
Before you go to bed, simply put 3 cups of RAW UNSALTED cashew nuts into a large glass bowl and cover them with 6 cups of water.
(You can keep the cashew nuts in the water in your fridge for up to 24 hours, so you have them ready for when you want to make the cheesecake).
The following day…
To Make The Crust
1 cup raw almonds
1 cup raw pecans
1/4 cup pitted dates
1/4 cup raisins
I make the crust with my Green Star Elite juicer by using the blank screen and alternating the ingredients as I put them through. If you don’t have a juicer that can do this, you can combine all the ingredients using a food processor.
The idea is for all the ingredients to be finely ground up together so you can press the mixture between your fingers and it holds together – just like a biscuit crumb base.
Lightly oil the bottom of a 9.5 inch glass or ceramic flan/shallow pie dish with some coconut oil (do not use non-stick dishes as they’re toxic and the fat from the nuts will absorb some of these toxins into your food).
Then simply press the mixture into the bottom and sides of the dish to form the crust.
Pop it into the fridge whilst you make the rest of the cheesecake.
To Make The Filling
3 cups of raw unsalted soaked cashew nuts (as mentioned above).
1 can of coconut milk (approx. 13.5 oz) (NOT coconut milk from a carton, as that’s a dairy free alternative to milk and they tend to contain nothing but water and additives). Make sure you look at the ingredients list on the can to make sure it doesn’t contain any additives such as sweeteners or other nasties (and is preferably a BPA free can, otherwise the fat from the coconut milk will contain toxins).
1 cup freshly squeezed lime juice
Approx. 3 or 4 dates
Fine zest of 2 limes
Optional: doTERRA Lime essential oil (or lime essential oil from another brand who lists “Supplement Facts” on the oil bottle and the company guarantees it safe for internal use). DO NOT use an essential oil from a company that doesn’t say it’s safe for internal use.
2 teaspoons Agar Agar powder
1/2 cup – 3/4 cup unrefined coconut oil
Put the coconut milk and 1/2 cup coconut oil into a saucepan and add 2 teaspoons of Agar Agar. Gently warm the milk (making sure you stir it often) for about 15 minutes. (If you want this desert to be fully raw, you should only warm the milk and coconut oil to no more than 115 Fahrenheit or 46 Celsius).
Drain and rinse the cashew nuts that have been soaking overnight.
Once the milk and oil have been warmed up for 15 minutes, add it to a food processor or a POWERFUL blender (such as a Vitamix) with all the remaining ingredients (apart from the lime zest). Blend until velvety smooth.
The mixture should be very thick and smooth. If it’s not thick you can add the rest of the coconut oil (1/4 cup) as this will help to set the cheesecake when it gets cold.
If using Lime essential oil, add some drops to your taste.
Check the flavour. If you want the mixture sweeter, then simply blend in more dates. If you want a stronger taste of lime, add more lime juice or lime essential oil. (I love the lime essential oil because you can get a huge punch of flavour without the extra liquid that would make the cheesecake consistency softer).*
Gently stir in the lime zest (do not blend this up as you want the flakes of zest to remain whole).
Remove your cheesecake base from the fridge and immediately pour the mixture into it.
Place in the fridge (or freezer if you can’t wait!) to set for a couple of hours.
Sprinkle some more lime zest on top to serve.
*If you do use a lot more lime juice (e.g. another 1/2 cup or more) add another 1/2 teaspoon of Agar Agar.
Please let me know how this works out for you.
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