A completely plant based vegan cheesecake? Yes, please 🙂
It’s been a while since we had desert at home. We tend to wait for special occasions to celebrate them with something insanely fat and that is usually either on a Saturday dinner at our favourite restaurant or the occasional ‘mother’s yogurt cake’ on Sunday afternoon with a good cup of herbal tea (which unconsciously makes me believe that it is an healthy thing to do – yogurt, fruit and tea… and thousands of grams of sugar, egg and butter – “Healthy… Yeah… Right?!…Keep dreaming girl!”).
There are an awful number of occasions where we think “Oh today… just today.. I totally deserve this”… And in fact, we do deserve delicious and great food – all the flavours in food are not there for no reason – they are there to be relished, to be fully appreciated, otherwise life would just be too insipid and bland… 😉
Seems wrong that we spent so much of our time thinking about allergies, restrictions, calories or guilt… So, what about a desert that omits all the bad stuff and emanates pure beauty, health and flavoursome ingredients and that also keeps everyone happy? Absolutely no tummy aches, no restrictions, no boundaries? That already sounds like a reason good enough to celebrate and to let yourself indulge in this gratifying cheesecake …
This raw vegan nut base cheesecake is pure joy and you won’t be able to resist it… Its cashews’ cream resemblance with cheesecake texture and taste is just remarkable – yet it’s so much healthier and nourishing.
It is also gluten, sugar, egg, diary-free and powered with good and natural ingredients.
Basically, it’s absurdly delicious as you will soon realise and it won’t stay in your fridge for long.
“What you get ain’t always what you see
But with this nutty and ridiculously creamy cake,
*by Bon Jovi
If you’re looking for some more inspiration on #vegan #gluten-free cheesecake ideas have a look at this super indulgent Dark Chocolate Tart.
- 2 cups raw almonds
- 1 cup150 g raisins
- pinch of sea salt
- 3 cups raw unsalted cashews, soaked in water for a minimum of 2 hours
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- juice and zest of 1 lime
- 2 cups fresh strawberries or raspberries
- 2 cups of blueberries or blackberries
- Start by soaking the cashews for 2 to 4 hours (if you are in a rush soak them in some hot water for about an hour, but make sure to use the cashew right away otherwise it will turn rancid very quickly).
- Line a 10 inch / 25cm spring form with parchment paper cut to size.
- In a food processor, grind the almonds into flour. Add the raisins and salt and continue blending until a well mixed. Add some water, blending until the mixture sticks together when pressed.
- Spread and press evenly into the bottom of the pan and refrigerate.
- Rinse and thoroughly drain the cashews and grind them in the food processor until fine crumbs form. Add the coconut oil, maple syrup, lime zest and juice and continue blending until smooth.
- Transfer half of the mixture to a bowl. Add the strawberries (and or raspberries) to the remaining cashew cream mixture and blend until smooth. Transfer this mixture to the pan.
- Add the other half of the mixture to the food processor and combine it with the blueberries (and or blackberries) and blend until smooth. Once done bring it to the pan and combine it, in swirls, with the other half of the mixture that was already in the pan - you should have 2 different colours in your cheesecake.
- Place in the freezer for 4 - 6 hours (or overnight). Then, transfer it to the fridge 6 hours before serving.
- Decorate with some more berries, lime zest and fresh mint leafs.