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Cashew Cheesecake

Cashew Cheesecake

We were first introduced to this amazing concept from two of the most talented raw food chefs we have ever met. They were working as chefs for Suryalila, an international retreat center set on an idyllic plot of land hidden in the gem of a region of southern Spain.

This cheesecake is decadent, rich, delicious and surreal. It’s nuts.


No, it really is nuts. Rinsed, whole cashews are soaked overnight before you get to play with them in a food processor to make this magical cake come to life.


Play around with decorative and flavorful topping options, such as fruit and berry sauces and garnishes.


Ingredients:
BASE
3 cups raw Cashews
3 lemons
3 limes
1/2 cup Agave, more or less depending on sweetness preference
¾ -1 cup coconut oil

CRUST
1 cup dates
1 cup walnuts
¼ cup almonds
¼ cup agave (optional)
pinch of cinnamon

Instructions:
Soak cashews overnight.

With coconut oil, oil sides and bottom of round 8-9” cake pan.

Zest and juice lemons and limes and set aside in pourable glass container. Drain and rinse cashews. Blitz cashews in blender, adding agave, coconut oil and citrus juice and zest. Continue to blend until a smooth, thick consistency has been achieved, similar to that of tahini. Add water to achieve desired consistency. Pour into bowl and set aside.

Make crust by blending dates, walnuts, almonds and cinnamon in vitamix briefly until well combined. Add agave if moisture is required. Press crust mix firmly into pan.

Pour cashew mixture over nut crust and freeze a minimum of 12 hours. Before serving, thaw 3 hours on countertop.

Serving Suggestion:Just before serving, garnish with blueberries and thinly sliced plum or drizzle of citrus berry dressing.
Prep Time:  12 hours
Total Time: 15 minutes
Yield: 1 beautiful cheesecake
Source: 2 beautiful humans that we prefer not to name so you don’t stalk them

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