Raw Cashew Vanilla “Cheese” Cake

I frequently surf the blogosphere for enticing new recipes to try and I found this one on My New Roots and had to try it!

Really, cheesecake? Yes, well…sort of.
This cheesecake is actually cheeseless AND raw keeping all of the vital nutrients and enzymes in their most effective and useful form. My husband couldn’t tell the difference between this version and the traditional kind made with heavy cream cheese and animal products! Now that’s saying something. You can feel guilt free when devouring this delectable dessert. I made this recently for some friends and family and let me just say that there weren’t any leftovers to be found. Moral of the story? Dessert doesn’t have to be bad for you. Raw, vegan food can taste (and feel) AMAZING.


Raw Cashew Vanilla Cake

(Recipe from My New Roots)

Ingredients:
Crust:
1/2 cup raw walnuts (use any nut you like, almonds, pecans…)
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil
1/3 cup raw honey (vegans use agave nectar)
1 cup fresh raspberries (try using strawberries, blueberries, or whatever else you like!)

Directions:
1. Combine nuts and dates in a food processor with sea salt and pulse until the ingredients hold together when rolling in your hand. Place the crust mixture in a 7” spring-form pan (if you don’t have one, try using a pie plate lined with saran wrap like I did above) making sure that the edges are well packed and that the base is relatively even throughout.

2. Gently melt coconut oil and honey in a small saucepan on low heat. Stir to combine.

3. In the most powerful food processor/blender you own (Vita Mix is best), place all filling ingredients except raspberries and blend on high until very smooth. The mixture is very thick so if you don’t have a vita mix, try using your food processor.

4. Pour about 2/3 of the mixture onto crust and smooth with a spatula. Add the raspberries to the remaining 1/3 filling and blend on high until smooth. Use this mixture to top the final layer of filling. Store in freezer until solid. Devour!

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About Caley Alyssa

As a D-1 collegiate athlete with a background in nutrition and anatomy, and an internship with a naturopathic center for healing, I found myself wanting to help people achieve healthier, happier lives. I quickly came to realize that I wanted to work with preventative therapeutic methods promoting active, energetic lifestyles rather then focusing on treatment centered around prescription drugs and the increasingly paramount “band-aid” mindset. In 2006, I moved to San Francisco and began to study yoga completing a 200 hour training with Yoga Tree. From there I've studied with Shiva Rea and obtained a certification to work with children and at risk youth. In 2010, my quest to bring health and happiness to others lead me to enroll with the Institute of Integrative Nutrition in New York to become a holistic health coach. Currently, I live in LA and am training with Dharma Mittra to obtain my 500 hour yoga certification. I love to share my lifelong journey of finding balance, wellness and happiness in all aspects of life!
This entry was posted in Dessert, Raw, Vegan, Vegitarian and tagged , , , , , , , . Bookmark the permalink.

1 Response to Raw Cashew Vanilla “Cheese” Cake

  1. the RA Vegan says:

    Wow. Can I come over and you can cook? Because this looks amazing. I am out of raw cashews but it is on my “once we get back from vacation” grocery list and this will be a definite try!!

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