Just Like Cheesecake
By Emily Lee Angell ("The Complete Book of Raw Food")
Makes: 24 slivers
For the Crust:
2 cups raw macadamia nuts
1/2 cup dates, pitted (medjools)
1/4 cup dried coconut
For the Cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)
To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking.
To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.
Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
My only revisions is that I used almonds instead of macadamia nuts, I didn't use dried coconut, and I also didn't use coconut oil. I really wanted to because it's what keeps the cake from getting too gloppy and firms it up like real cheesecake, but I was short on time and I needed to just get the ingredients from one store only and they didn't have it.
Packing in crust (I didn't have a cake round so I used a skillet)
After pouring in cashew blend and adding fruits on top.
On a plate! Yum!
Just so everyone knows, I just finished the last of it yesterday. It lasts a really long time and holds well because there's no eggs or dairy in it. I can also eat it in the morning (which I did a few times) without feeling sick. I mean, it's just nuts and fruit!
I recommend it for anyone who has never tried raw vegan desserts!