Ingredients for Raw Cashew Cheesecake From Vegetarian Times Magazine
- 1 cup macadamia nuts
- 2 cups raw cashews
- 1/2 cup pitted Medjool dates
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut oil (melted)
- 2 tablespoons lime juice
- 1/2 cup agave nectar
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- Mixed Berries
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How to Make Raw Cashew Cheesecake From Vegetarian Times Magazine
- Place 1 cup macadamia nuts in a large bowl and cover with cold water. Place 2 cups raw cashews in a separate bowl and cover with cold water.
- Soak both nuts for at least 4 hours, or preferably overnight. Then rinse, drain, and set aside.
- Pulse 1 cup soaked macadamia nuts and 1/2 cup pitted Medjool dates in a food processor until a sticky crumb consistency is achieved.
- Sprinkle 1/4 cup unsweetened shredded coconut on the bottom of an 8-inch pie pan.
- Press the macadamia nut mixture firmly onto the coconut to create the crust.
- In a high-speed food processor, combine 2 cups soaked cashews, 1/4 cup coconut oil (melted), 2 tablespoons lime juice, 1/2 cup agave nectar, and 6 tablespoons of water.
- Scrape the seeds from 1 vanilla bean (or use 1 teaspoon vanilla extract) into the food processor.
- Process until completely smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach desired consistency.
- Pour the cashew mixture over the crust and spread evenly.
- Freeze for at least 2 hours, or until completely firm.
- Once frozen, remove from the freezer and slice while still frozen. Transfer to a serving platter.
- Allow to defrost in the refrigerator for 1 hour, or on the countertop for 30 minutes before serving.
- Top with your favorite fresh berries and serve!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
30g
Fat
53g
Carbs
10g
