VEGAN CASHEW CHEESECAKE

Vegan cashew cheesecake – healthy, gluten free and raw cheesecake made with cashews, coconut and fruits.

I know that I always make desserts with chocolate so I took advantage of the V-day/ Tu b’shevat occasion to make a delicious fruity dessert.

This recipe had so many good things in it! It’s a concentrate of nutritious fruits, coconut and cashews but has also a delicious date crust with cocoa. What else?! sounds appetizing right?!

Also, what I like with this recipe is the flexibility. You can switch the fruits I used here for other. For example we could use mango, dragon fruit or passion fruit instead of the berries. Up to you to adapt the recipe to your taste. The base stays the same: cashews and coconut milk!

Moreover, what’s good with this recipe is that it’s fully made in your food processor. The bad point is that you need to wash your food processor multiple times during the process… But it’s so worth it!

I recommend one of these food processor, I have both and I love both. It really depends of your utilization.

In my opinion, you should use a silicon mold. This is my go to for any cake, raw or cooked. I love it so much and I wonder how my life was before I bought it!

VEGAN CASHEW CHEESECAKE

• Author: Kelly
• Prep Time: 30 mins
• Total Time: 30 mins
• Yield: 16 1x
• Category: Dessert
• Cuisine: Modern

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Description

Vegan cashew cheesecake – healthy, gluten free and raw cheesecake made with cashew, coconut and fruits.

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Ingredients

Scale 1x2x3x

Crust

• 1 1/2 of dates
• 1/2 cup of sunflower seeds
• 1/2 cup of almonds
• 2 tbsp of cocoa powder

Filling

• 2 cans of coconut milk full fat
• 3 cups of raw cashews
• 1 cup of raspberries
• 1 cup of strawberries
• 2 cups of blueberries
• 3 tbsp of maple syrup (or more if you have a deep sweet tooth)
• 2 lemon juice
• 1 lime juice

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Instructions

1. Soak cashews overnight.

Crust

1. Put the ingredients in the food processor.
2. Blend for 1 minute. You should have a dense sticky paste with small chunks.
3. Add parchment paper in the bottom of the silicon mold.
4. Press firmly the mixture in the bottom of the mold.
5. Freeze for 1 hour.

Filling

1. Put soaked cashews in food processor.
2. Process for 1 minute.
3. Open coconut milk can and mix in a bowl to get an homogenous mixture.
4. Add coconut milk to food processor and process for 3-5 minutes until having a smooth mixture.
5. Add maple syrup.
6. Divide the cashew coconut cream in 3.

For the lemon layer

1. Keep 1/3 of the cream in the food processor.
2. Add the lemon and lime juice.
3. Process for 2 minutes on high speed until having a smooth texture.
4. Add to a bowl and refrigerate for 1 hour.

For the strawberries and raspberries layer

1. Add 1/3 of the cream in the food processor.
2. Add the strawberries and raspberries.
3. Process for 2 minutes on high speed until having a smooth texture.
4. Add to a bowl and refrigerate for 1 hour.

For the blueberries layer

1. Add 1/3 of the cream in the food processor.
2. Add the blueberries.
3. Process for 2 minutes on high speed until having a smooth texture.
4. Add to a bowl and refrigerate for 1 hour.

Assemblage

1. After having all the mixture in the fridge, take our the mold with the crust out of the freezer.
2. Pour the bluberries layer first and freeze for 1 hour.
3. Then, pour the strawberries and raspberries layer and freeze for one hour.
4. Finally, add the lemon layer. (I had too much of the last layer compared to my mold size).
5. Freeze for 3 hours.
6. Decorate with nuts and fruits and keep in the refrigerator before eating.
7. Can be freeze again in individual Tupperware.
8. Enjoy

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