I may not be a huge fan of desserts, but I loved cheesecake while I was a vegetarian. It wasn’t overly sweet and had a unique texture that I thoroughly enjoyed. I had no idea something so delicious could be replicated with cashews. I am not taking credit for the idea of using cashews to recreate cheesecake, that was inspired by all of the beautiful raw vegan cheesecakes I saw all over Instagram and Pintrest. However, the recipe below is my own and this is by far the best thing I’ve ever made. I intend to try my hand at a few more raw vegan desserts before the end of the summer, so stay tuned for more guilt-free treats!
I used a standard size cupcake tray in this recipe since I didn’t have a spring form pan but these were not bite size cheesecakes. I found 1 to be quite filling. Make sure you have a high-speed blender for this recipe.
- 100g ground almond
- 1 cup pitted medjool dates
- 1 cup unsweetened desiccated coconut
- 2 cups soaked cashews (soaked for 2-3 hours)
- ¼ cup + 2 tbsp lemon juice
- ¼ cup + 2 tbsp maple syrup
- ¼ cup + 2 tbsp melted coconut oil
- 1 can of Lite Thai Kitchen coconut milk (only the cream)*
- Pinch of salt
- 1 cupcake tray
- Cupcake liners
- Place a can of Lite Thai Kitchen coconut milk (or the original full-fat version) upright in your refrigerator the night before.
- Soak cashews at least 2 hours ahead of time in cool water in a bowl on your counter. Cover bowl with a paper towel.
- Pour in your ground almond flour, pitted dates, coconut and a pinch of salt into your food processor and process until the mixtures comes together to form a dough. You'll know it's done once the dates are not longer large chunks and the mixture begins to stick together along the walls of your food processor (see above images).
- Line cupcake tray with cupcake liners and fill each liner no more than ¼ of the way with the ground almond mixture. Make sure to press the mixture into the liner so you achieve an even surface. Wet your fingers to do this.
- Your coconut milk should have separated after refrigeration overnight. Only add the cream to your high-speed blender and store the water for later use in smoothies. Add the rest of your ingredients to your high-speed blender and blend until smooth.
- Fill each liner to the top with your cashew liquid. Freeze for at least 4 hours or overnight.
- When ready to serve, thaw for 20-25 minutes.