Raw Vegan Cashew Cheesecake |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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This untried recipe is from the July/August 08 issue of Vegetarian Times. It looks delicious. Ingredients:
2 cups raw macadamia nuts |
1 1/4 cups raw cashews |
1/2 cup pitted medjool dates |
1/4 cup dried coconut |
6 tablespoons 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 a large bowl and cover with cold water. Place cashews in a separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain and set aside.
2. Pulse macadamia nuts and dates in a food processor to a sticky crumb-like consistency, Sprinkle dried coconut mixture onto bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make pie crust.
3. Place cashews, coconut oil, lime juice, agave nectar and 6 Tbsp water in bowl of the food processor. Scrape seeds from vanilla bean into food processor bowl and puree until smooth.
4. Pour mixture into crust, and freeze 1 to 2 hours, or until firm.
5. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in the fridge 1 hour or on countertop 30 minutes; top with berries and serve.
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