October 19, 2011 Cheesecake to Die For or Cashew Pie?
Feel like having dessert, but, want to stay healthy and light? Have you ever tried a creamy, raw cheesecake made with cashews, dates and a secret ingredient that binds it all and keeps it creamy? You will love this cheesecake recipe. My daughter hates my calling it cheesecake, though, because it is a raw, vegan dish that is completly dairy free. How can that be? Read on to find out….
2 1/2 cups pecans, soaked and dehydrated
1/4 cup evaporated cane juice (Sucanat or Rapadura)
1/4 cup seedless raisins
2/3 cup dates, pitted and packed
1/4 cup purified water
3 cups cashews, soaked 2-3 hours and drained
1 cup coconut oil, warmed to liquid
1/2 cup lemon juice
2 tablespoons vanilla extract
1. For the crust: Put the pecans, evaporated cane juice, and raisins in a food processor outfitted with the “S” blade, and process until the crust mixture begins to stick together. Press the mixture evenly into the bottom of an 8-inch spring form pan.
2. For the filling: Loosely seperate the dates, and combine them with the water in a food processor outfitted with the “S” blade. Process until smooth. Add the cashews and coconut oil, and process again until smooth. Add the lemon juice and vanilla extract, and puree once more until the mixture is smooth and creamy.
3. To assemble the cheesecake: Pour the filling into the crust and spread it evenly.
4. Chill for at least 2 to 3 hours before serving.
5. Store in airtight container in the refrigerator for up to two weeks. Freezes very well.
Variations: Top with 1 pint fresh or frozen pitted cherries or berries of choice, thawed. Or layer with cherries or berries.
Adapted from recipe from Living Light Culinary Arts Institute. Thanks LLI.
Did you figure out the secret ingredient? Check the next post to get the answer.