Vegan Cheesecake
Monday, August 27, 2018
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Vegan Cheesecake
Don't be revolved off by the tune of raw vegan cheesecake. It's enthusiastic. It's healthy. It's wanton! Perfect to make for a visitor who is hypersensitive to farm and/or wheat!
FOR CRUST
- ¼ cups Unsweeted Coconut Flake
- 2 cups Pecans, Chopped
- 4-6 Dates, Pitted And Soaked With Cashews
FOR FILLING:
- 3 cups Raw Cashews (soaked For An Hour, Then Drained)
- ¾ cups Fresh Lemon Juice
- ¾ cups Agave Nectar (Honey Can Be Used As A Substitute)
- ¾ cups Coconut Oil (melted, submerge Container In Hot Water)
- ¼ teaspoons Pure Vanilla Extract
- 2 cups Fresh Strawberries, Chopped
Preparation
1. Sprinkle coconut flakes on the bottom of an 8″ dish.
2. In a food processor blend pecans and dates until crumbly and sticky, to form a crust. Gently press the crust into the pan.
3. Next, blend (in a high powered blender) all the “cheese” ingredients: Cashews, lemon juice, agave nectar, coconut oil, and vanilla, until smooth & creamy. Pour “cheese” evenly over crust and place in freezer for at least 2-3 hours.
4. Next, prepare topping by blending a bag of frozen fruit until spreadable or chopping fresh fruit. Add a little agave to sweeten if you want.
5. Defrost cheesecake in refrigerator an hour before serving. Garnish with topping and serve.
