Cashew Vegan "Cheesecake"
 
 
Author:
Ingredients
  • 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
Instructions
  1. For the crust:
  2. Blend ingredients in a food processor until the consistency of crumbs.
  3. Press into bottom of 8” springform pan, lined with parchment on the bottom.
  4. For the filling:
  5. In a blender or food processor, chop cashews. (Food processor works best)
  6. Add remaining ingredients and blend until very, very smooth.
  7. Pour onto crust and freeze for at least 4 hours.
  8. You may freeze this for up to a week. Remove from freezer and allow to soften for 2 hours before serving.
  9. Serve with fruit* or chocolate topping.
  10. *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/