Cashew Vegan "Cheesecake"
Author: www.mrfarmersdaughter.com
- CRUST:
- ¾ cup dates, I used Medjool
- ¾ cup pecans, I soaked and dried mine (search soaking nuts on the blog for more info)
- ½ cup almond flour
- FILLING:
- 3½ cups raw, unsalted cashews, soaked for 6 hours minimum
- ⅔ cup refined coconut oil
- ¾ cup maple syrup
- 6 Tbls. lemon juice
- 1 Tbls. vanilla
- For the crust:
- Blend ingredients in a food processor until the consistency of crumbs.
- Press into bottom of 8” springform pan, lined with parchment on the bottom.
- For the filling:
- In a blender or food processor, chop cashews. (Food processor works best)
- Add remaining ingredients and blend until very, very smooth.
- Pour onto crust and freeze for at least 4 hours.
- You may freeze this for up to a week. Remove from freezer and allow to soften for 2 hours before serving.
- Serve with fruit* or chocolate topping.
- *I used my pie filling recipe for the topping on this photo, substituting blueberries for the cherries.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/cashew-vegan-cheesecake/
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