Raw Cashew "Cheese"-cake
Yet again, another Paleo dessert has taken me by surprise. Despite containing NO dairy, this "cheese"cake really did taste like an actual cheesecake (even Dan said so too!). I wasn't able to get the consistency for the filling quite right (I think because I did not soak the cashews for long enough), so the next time I make this I will be striving for a silky smooth filling. Feel free to top this was any fruit or sauce that you enjoy as well, but it does have an excellent flavor on its own too!
.JPG)
Raw Cashew Cheesecake
Adapted from Crazy Sexy Life
Ingredients (For 2 small cheesecakes, or about 4 servings)
1 cup raw cashews (soaked, rinsed, and drained)
1/2 cup almond meal
1/2 cup dates, pits removed
Juice from 1 lemon
2 Tablespoons raw honey
1 teaspoon pure vanilla extract
Directions
1) Soak cashews in a bowl of water for 6 hours or overnight (When I made this, I only soaked them for 1 hour which made it difficult to achieve a nice and smooth consistency for the filling).
2) For the crust, add almond meal and dates to a food processor or blender and process until mixture sticks together.
3) Separate the mixture into two dishes and press the crust firmly to the bottom of the dish.
4) Place crusts in the freezer to set for about an hour while you prepare the filling.
5) For the filling, add the soaked cashews, lemon juice, honey, and vanilla to a food processor or blender and process until nice and smooth (This may take a little time, so be patient!).
6) Remove the crusts from the freezer and split the filling among the two dishes. I used two 420 ml round Pyrex dishes (Although the cheesecake definitely does not fill them to the top!).
.JPG)
7) Freeze the cheesecakes for at least one hour to set. If storing in the freezer, remove and allow to thaw in the fridge for at least one hour prior to serving.
*For Dan and I, half of one of these cheesecakes was a good serving size. Although pretty small slices, it is a very filling dessert.
.JPG)
Raw Cashew Cheesecake
Adapted from Crazy Sexy Life
Ingredients (For 2 small cheesecakes, or about 4 servings)
1 cup raw cashews (soaked, rinsed, and drained)
1/2 cup almond meal
1/2 cup dates, pits removed
Juice from 1 lemon
2 Tablespoons raw honey
1 teaspoon pure vanilla extract
Directions
1) Soak cashews in a bowl of water for 6 hours or overnight (When I made this, I only soaked them for 1 hour which made it difficult to achieve a nice and smooth consistency for the filling).
2) For the crust, add almond meal and dates to a food processor or blender and process until mixture sticks together.
3) Separate the mixture into two dishes and press the crust firmly to the bottom of the dish.
4) Place crusts in the freezer to set for about an hour while you prepare the filling.
5) For the filling, add the soaked cashews, lemon juice, honey, and vanilla to a food processor or blender and process until nice and smooth (This may take a little time, so be patient!).
6) Remove the crusts from the freezer and split the filling among the two dishes. I used two 420 ml round Pyrex dishes (Although the cheesecake definitely does not fill them to the top!).
.JPG)
7) Freeze the cheesecakes for at least one hour to set. If storing in the freezer, remove and allow to thaw in the fridge for at least one hour prior to serving.
*For Dan and I, half of one of these cheesecakes was a good serving size. Although pretty small slices, it is a very filling dessert.
Comments
Post a Comment