of Honest Cheesecake, or a cruise in the raw vegan galaxy
People get ready. Not only is this raw, vegan cheesecake a cinch to whip up, but it’s made with ingredients that nourish your body. This cake exists in a whole new universe, far far away from the refined sugar and animal fats orbiting around conventional cheesecake.
I brought this cake to a party for my brother and sister-in-law, who have gone vegan for Lent. Don’t be fooled. This is anything but a sad Lent cake.
Adapted from My New Roots’ recipe for raw cashew dreamcake
1/2 cup almonds
2/3 cup Medjool dates (about 8), as moist and fudgy as you can find them
two pinches sea salt
1 1/2 cups raw cashew nuts, soaked in water overnight
juice of 2 lemons
1/3 cup coconut oil, melted
1/3 cup agave nectar or maple syrup (honey is also fine, but not vegan)
1/2 teaspoon pure vanilla extract
1/2 cup berries of any variety (I used raspberries/cherries here)
Blend the dates, almonds, and salt with a powerful kitchen tool – food processor, blender, staff mixer, or machete – until they turn into a sticky crumble. Pat the mixture firmly into the bottom of a 7in/18cm springform pan that you’ve greased or lined with plastic wrap.
With your powertool of choice, whip the soaked cashews, lemon juice, coconut oil, agave/maple syrup and vanilla for several minutes on high until smooth and glossy. Pour half of the batter over the crust, then blend the berries into the remaining half. Carefully spread this over the first layer.
Cover the pan in plastic wrap and set it in the freezer until solid. Then, wait for some friends to come over (preferably the foodie snob ones), pull it out like it’s no big deal, and watch the eyes pop.
Store any leftovers (haha!) in the freezer.