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Raw Cashew Cheesecake
Yields: 16 servings
Total Time: 3 hours to soak nuts, 25 minutes preparation, 4 hours freezing
For the Base:
4 cups almond meal
5 Tbsp maple syrup (or raw honey)
1 Tbsp coconut oil
For the Cheesecake Filling:
½ cup lemon juice (approximately 2 large lemons)
3 cups cashew nuts, soaked in water for 3 hours to soften
¾ cup maple syrup (or raw honey)
¾ cup coconut oil
1 Tbsp pure vanilla extract
1/8 tsp salt
Make the base. In a bowl, combine the almond meal, maple syrup (or honey), and coconut oil. The mixture should be dry, but moist enough to hold together.
Turn the base mixture into a deep pie dish (large enough to hold 2-½ quarts) and press it evenly to cover the bottom and sides of dish. Set aside.
Make the cheesecake filling. Put all the ingredients in a powerful blender and blend until filling is very smooth and light in texture. Pour the filling into the prepared crust.
Freeze for 4 hours. Once set, cut into slices and serve.
Tip: To make a smaller cheesecake, halve the recipe.
Variations: Spoon 1Tbsp of cheesecake filling into each of 32 paper baking cups for mini cheesecakes.
Top with a few fresh berries.
Calories: 368 | Total fat: 28g Carbohydrate: 23g | Dietary fiber: 6g Protein: 7g
Liana Werner-Gray is the founder of The Earth Diet, Inc. For more information, email Info@TheEarthDiet.org or visit TheEarthDiet.com.
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