cake - Raw Vegan Gluten Free Cashew Cheesecake

By tinathorn

Ingredients

• 4 cups raw cashews, soaked (see Tips) (1 L)
• 1 cup filtered water (250 mL)
• 1 cup raw agave nectar (250 mL)
• 1 cup melted coconut oil (250 mL) (see Tips, page 361)
• 1 tbsp raw vanilla extract (15 mL)
• 2 tsp freshly squeezed lemon juice (10 mL)
• Crust
• 2 cups whole raw pecans (500 mL)
• 1/4 cup chopped pitted soft dates (60 mL)
• 1/2 tsp fine sea salt (2 mL)

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

Filling:
In a high-powered blender, combine soaked cashews, water, agave nectar, coconut oil, vanilla and lemon juice. Blend at high speed until smooth and creamy. Set aside.
Crust:
In a food processor, pulse pecans, dates and salt until smooth (no large pieces should remain). Press into bottom of pan, ensuring that there are no gaps.
Assembly:
Pour filling over crust and freeze for at least 2 hours or until firm in the center. This dessert can be made ahead and kept in the freezer for up to 1 month.
When you are ready to serve, remove from freezer and set aside to thaw for 15 to 20 minutes. Remove pan sides and slice. Serve immediately or cover and refrigerate for up to 1 week.
Tips

Variation

Blueberry Cheesecake: Before processing filling in Step 1, set aside 1 cup (250 mL) of the soaked cashews and 1/4 cup (60 mL) of the agave nectar. Add to blender along with 1/2 cup (125 mL) blueberries. Blend until smooth. Cover and refrigerate. When cake is frozen, spread mixture evenly over the top. Freeze for 3 hours, until top is frozen. Proceed to Step 4.

Tips

To soak the cashews for this recipe, cover with 8 cups (2 L) water. Set aside for 1 hour. Drain, discarding soaking water, and rinse under cold running water until the water runs clear.