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Recipe: Raw Vegan Cheesecake

August 1, 2011

I know it’s been a while since my last post, but it turns out that downloading music illegally is not a great way to keep your computer from crashing. Oops.

I’ve recently discovered that my boyfriend has a serious weakness for raw vegan desserts. When I say serious I mean trying a new recipe almost every night. Because of this new found addiction cashews, almonds, dates, and agave have become staples in our pantry.  We just recently tried something that I was very skeptical about, Raw Vegan Cheesecake. Now I will admit that I’ve bad mouthed cheesecake for years, but what nobody knows is that I have NEVER ACTUALLY TRIED IT. So when le boyfriend found out this little truth he just had to make it, and I’m glad he did. I could have never imagined that cashews and a squeeze of lemon could create that creamy tang that is specific to real cream cheese, adding agave provides that sweet quality you look for in a dessert. You may think, like most, that you need a ton of fancy equipment to make raw food, but that’s not always the case. There are easy solutions to not having a dehydrator or spiralizer, but there is simply no replacement for a good ol’ fashion food processor. Everyone should have a food pro regardless of their food orientation, and with that we will start the…

What you need list:

– 1 handy dandy food processor
– 1 cooking vessel

-Crust-
-1 cup raw nuts (I used almonds)
-1/2 cup pitted dates
-1/4 cup coconut flakes
-1 teaspoon cinnamon

-Filling-
-2 cups soaked cashews (soaked in water for at least 3 hours)
-1/2 cup lemon juice
-1/2 cup agave nectar
-1/2 cup warm coconut oil
-1 teaspoon vanilla
-1/2 teaspoon salt

-Process your crust ingredients until it forms a fairly dry but still workable dough.
-Place dough into cooking vessel of your choice (sprinkled with extra coconut flakes to prevent sticking) and press.
-Blend filling ingredients in your food processor until smooth, adjust to taste. Feel free to add water (by the tablespoon) while blending your filling to create the consistency you’d like.
-Pour evenly over your hand sculpted crust and garnish with whatever you’d like (remaining nuts, berries, etc)
-Freeze until firm, refrigerate one hour before serving.

Now there  you go, Raw Vegan Cheesecake. If you wanted a strawberry, raspberry, or chocolate cheesecake then you could add your choice to the filling while blending, just remember to start with a small amount and build from there to get the flavor you’d like.

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One Comment leave one →
  1. Derrick permalink
    September 1, 2011 7:58 pm

    Having worked alongside Jamilla for a few months now, I had falsely assumed that the best of her abilities were mashing buttons on a cash register and puking when the opportunity presented itself. It turns out she’s also published one of the most amazing raw cheesecake recipes ever. Take heed, raw food warriors, and try this for yourself, you will not be disappointed.

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