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Raw Vegan Lemon and Strawberry Cheesecake

May 10, 2019

Raw Vegan Lemon and Strawberry Cheesecake

I've been dabbling in the world of vegan cooking lately, so for me it is vegan gluten free. I'm not vegan, but have tried a number of vegan dishes in the past and enjoyed them. Recently, one of my customers asked me to make some vegan dishes, and that's how it all started. This same customer also suggested that I try to make a vegan cheesecake, something I'd never done before but was up for the challenge. Pinterest to the rescue, and I found the basics for making a totally dairy free version of cheesecake. It just so happened that I had some raw cashew nuts in the pantry, as well as frozen strawberries in the freezer and fresh lemons on the tree, and so the flavour profile for this one was established. Thsi recipe would lend itself to a variety of flavours; the next one I'm going to try is mango, as the flavour would really compliment the smooth nutty flavour of the basic mix. For all my Facebook followers who asked, here it is, the recipe for my Lemon and Strawberry vegan 'cheesecake'.

 

Raw Vegan Lemon and Strawberry Cheesecake

Crust:

  • 3/4 cup walnuts
  • 1/2 cup almonds
  • 1 cup dates
  • 1/2 tsp ground vanilla extract
  • Pinch of Himalayan pink salt
  • Splash of coconut nectar if needed to help blend

Cheesecake Layer

  • 2 1/4 cup raw cashews soaked
  • 1/4 to 1/3 cup agave syrup 
  • 2 tsp vanilla extract
  • 1/4 cup lemon juice
  • 1/3 cup coconut oil melted
  • 1 tsp lemon zest + more for garnish
  • 1 cup frozen strawberries

INSTRUCTIONS

To make the crust:

  1. Pulse ingredients in Thermomix or food processor until sticky crumbles form. Add a few drops of coconut nectar at the end if it isn’t clumping. Press crust into a springform pan. Lined with baking paper

To make the cheesecake:

  1. The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in Thermomix or food processor and blend for several minutes (only about 20 seconds on speed 7 in the Thermomix) until smooth. Scrape down sides and add lemon juice, agave syrup, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more agave, if needed.
  2. Scoop out enough of the cheesecake filling to cover the crust with about 1/2 to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
  3. Add 1 cup frozen strawberries to the remaining cheesecake in your food processor and blend until smooth.
  4. Spread the strawberry layer on top of lime layer and decorate with fresh strawberries and lemon zest if desired
  5. Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.





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