Raw Cashew Cheesecake

non-dairy raw cheesecake:

Those of you that know me would understand exactly what I mean when I say that I have never been a raw food fan. I eat a good amount of fresh salad greens from my garden, but don’t wax lyrical about raw, non-dairy versions of dairy classics.

But today I fell upon what appears to be a lovely recipe for a raw dairy-free ‘cheesecake’. The picture certainly hooked me in. I’ve made some amazing chutneys before with raw cashews, so I’m aware of their versatility when creamed up to a smooth puree.

The ingredient list (and that’s what I look at first before any decision-making as to what it may taste like) is impressive: macadamia nuts, cashews, Medjool dates, dried coconut, coconut oil, lime juice, raw agave nectar, sun-dried vanilla bean and mixed berries. You can’t go wrong with a line-up like that.

Here’s the recipe (or see below).

As soon as any of you try it out, please report back and tell me if it tastes as good as it looks.

Vegetarian Times Issue: July 1, 2008   p.65

  Member Rating: 1111

This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant. Agave nectar is sweeter than honey with a milder, more floral taste—ideal for desserts or drinks.

Ingredient List

Serves 12

  • 2 cups macadamia nuts
  • 1 1/2 cups cashews
  • 1/2 cup pitted Medjool dates
  • 1/4 cup dried coconut
  • 6 Tbs. coconut oil, melted (gently warmed)
  • 1/4 cup lime juice
  • 1/4 cup raw agave nectar
  • 1/2 sun-dried vanilla bean
  • 3 cups mixed berries, such as blueberries and raspberries

Directions

  1. Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
  2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
  3. Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.

Nutritional Information

Per SERVING: Calories: 359, Protein: 5g, Total fat: 28.5g, Saturated fat: 9.5g, Carbs: 24g, Cholesterol: mg, Sodium: 7mg, Fiber: 4g, Sugars: 14g

 

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