Cashew Uncheesecake <3

Over the weekend, I had the chance to visit my father to celebrate his birthday. In typical Sarah Louise fashion, I am usually the one who provides obligatory baked goods for such celebrations because everyone else is terrified to bake a cake without eggs, god forbid.

As I was brainstorming what to bring along with me, I considered his love for all things coconut and cashew and decided on a cashew “cheesecake.” This recipe contains minimal amounts of ingredients, and had I not baked my crust for ten minutes, there would be pretty much no baking involved either. So, if you’re looking for a “raw” recipe, consider using a nut and date crust in place of the one I made. You can easily adapt this to be gluten free, if you do this.

You can use a food processor or fancy blender for this recipe, but I just used some elbow grease and my trusty immersion blender because that’s how I roll.

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Ingredients: 

Crust
1 1/2 cups crushed ginger thins
(or vegan graham crackers, or gluten free biscuits, or what ever else you might prefer)
1/4 cup coconut
3 tbsp coconut sugar
4 tbsp melted coconut oil
1 tbsp soy milk

Filling
3 cups raw cashews (soaked)
1/3 cup maple syrup
1/4 cup water
1/4 cup melted coconut oil
1 lime (juiced)
1 tsp vanilla extract

Soak cashews overnight (or for at leeeeast 2-3 hours if you’re in a hurry).

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  • Preheat oven to 350 fahrenheit.
  •  Combine crust ingredients in a medium sized bowl until it sticks together compactly. LIKE A SNOWBALL MADE OF CRUST. Press into the bottom of a 9″ cake or springform pan. Bake for 10 minutes and set aside to cool.
  •  After cashews have soaked, place in large bowl. Pulse with immersion blender until crumbled up, and add water, lime juice, maple syrup. This mixture should begin to look quite creamy. When there are no cashew lumps left and mixture appears pretty smooth (maybe after 5-10 minutes of blending), add vanilla extract, then slowly pour in the melted coconut oil.
  •  When crust has cooled,  add the cashew filling and spread very evenly with a spatula. Since this is a no bake cheesecake, how it looks when you put it aside to chill, is how it will look in the end!

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Set aside to chill in the fridge for a few hours or overnight preferably.  I actually decided to place mine in the freezer since I knew I’d be travelling with it and it would have plenty opportunity to thaw on the drive up. If this is what you decide to do, try and take it out to thaw in the fridge for a couple hours in advance before eating.

I served this cheesecake by topping it with toasted coconut, fresh raspberries, and a very quick (albeit a little runny) raspberry coulis!  Best accompanied with a cup of tea, and a Quentin Tarantino movie.

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One Comment Add yours

  1. Poppy says:

    I have nominated you for a Super Sweet Blogging award. Poppy 🙂
    http://bunnykitchen.com/2013/05/05/liebster-and-super-sweet-blogging-awards/

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