I was not a cheesecake fan until I tried the vegan version.
Even though I am not strictly vegan myself, no matter how much my friends bragged and raised cheesecakes taste, I didn’t even give it a chance. And why would I after discovering the vegan cashew cheesecake !?
Raw cashew nuts have mild and neutral taste and give limitless possibilities of combining ingredients. At the same time, the cake is creamy, giving a fin of nuts.
There is nothing better then raw cheesecake
This cake is not baked – it’s raw, which means that all vitamins, enzymes, minerals and other ingredients in it are preserved and not lost in thermal processing and baking.
The cake is absolutely free of flour, refined oil and sugar which might make you wonder, why are these sweets that are served in every delicatessen not included? I’m sure I’ve got you interested because this cake exceeds the expectation of it’s deliciousness! The delicacy is full, the texture is perfect, and the taste? See for yourself! In fact, because of the cashew and coconut oil, which are the main ingredients, this cake is saturated and only one piece is enough. Okay, I admit … you just might want to have an extra one.
The ingredients are few in number and some of the are replaceable and there is no dough that will give you a hard time. You might as well say that making this dessert is a “piece of cheesecake”.
Maybe the amount of coconut oil may worry you, but trust me, it’s crucial to the cake. It’s the secret ingredient that gives the cake the needed firmness at low temperatures. Also this fat is really healthy and easily digestible.
Just because it is enough to eat it in small quantities, I present a measure for a mini family cake. If you need a bigger cake, you’ll easily be able to double the measures.
Ingredients for the crust:
- ⅓ cups of a mixture of raw almonds, walnuts, hazelnuts (or just one of the listed)
- ⅓ cups of peeled fresh date palms. If you’re using dry date palms, pre-soak them in lukewarm water for 30 min)
- 2 tbsp of dry raisins – soaked in lukewarm water 30 min
- 1 tbsp maple or agave nectar
- Pinch of Himalayan salt
Ingredients for the sweet cream:
- 1 cup of raw Indian walnuts
- ⅓ cup of unrefined coconut oil
- ⅓ cup of maple or agave syrup
- 1 lemon – juiced
- 1 spoon vanilla extract
- ½ cups of fresh strawberries
If you’re not a fan of strawberries you can always use raspberries, blueberries, blackberries.. Just choose your berries!
Nourish the Indian walnuts and then leave them overnight to soak in a large amount of water. The next day when our Indian nuts are ready, we start making the crust. Mince the almonds, walnuts, hazelnuts, preferably with a knife. We don’t want to completely immerse them, and that is why we’re using a knife. add the nuts alongside the other ingredients in a pan and mix them together until you get sticky mixture. Plaster it on the bottom of the cake mold.
Sweet Cream Preparation:
Drain the Indian walnuts and put them in a blender along the other ingredients. Pour the blended filling into the pan. Spread the filling evenly with a rubber spatula. The mixture might look rare, but do not worry about it, as the coconut oil will do it’s magic in the freezer. 24 hours later, you have a healthy nutritious dessert with massive energy values! Unfreeze for half an hour before serving.