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I love cheesecake. I love the smooth and creamy texture of the cheese combined with the crunchy biscuit base. I love the way it melts in my mouth, and how satisfied I feel when I eat it. I love the variety of flavours, from mixed berry, to chocolate, to salted caramel. Yes, my love for cheesecake is incomparable. But, as a vegan, how was I ever going to satisfy my cheesecake needs?!
And that was when I discovered ‘cashew-cheesecake’. I was baffled, how on earth could nuts be formed into a cheese like texture, surely that wasn’t possible? Of course, I was wrong. Using one of the many recipes available on-line, I made my own vanilla ‘cheesecake’, not so long after I chose the vegan lifestyle, actually. When I initially started blending the soaked nuts I was incredibly dubious, especially as the blender just seemed to be forming broken up nuts, and not the creamy texture I was wondering. But lo and behold, after roughly 5 minutes I had exactly what I was looking for! And it tasted bloody good! (friends and family agreed, and nobody would believe the ingredients).
So that brings me to the recipe for you all today. I had an excellent trip to Makro (a cash and carry for those of you who don’t recognise the name) with a friend, where I purchased an insane amount dates and cashew nuts. I had a cheesecake craving, and it needed to be satisfied!
I had a huge bag of frozen raspberries in the freezer, and wasn’t fancying just a plain vanilla cheesecake, so I had a little think as to what flavour combinations I could try. Then I saw I still had a load of dessicated coconut left over from my loaf, and realised that it would perfectly compliment the raspberry (oh and if you hadn’t already realised, I LOVE coconut). The recipe worked, and produced the most gorgeous coloured ‘cheese’. Hoorah!
I now have 3/4 of this cheesecake sat in my fridge, and it’s taking all of my willpower not to demolish it all. Must. Resist.
Calories per portion: 431kcal
- 500g cashews
- 100g walnuts
- 30 dates
- 150g of frozen raspberries
- 5 tbsp coconut oil
- 100ml water
- 2tbsp golden syrup (optional extra really, just makes it a bit sweeter)
- 25g dessicated coconut
- dash of lemon juice
- Soak cashews overnight in a bowl of water, or alternatively, soak for an hour or so in boiling water.
- Line a 20cm cake tin (or whatever size really, it’ll just make the base thicker/thinner). Add walnuts and dates to a food processor and blend until a fine meal is produced. Pour into tin and press down to create an even and combined base. Place in freezer.
- Add cashews, water, oil, lemon juice and golden syrup to a food processor and blend on a high speed until a smooth consistency is formed. This may take a good few minutes, depending on the make/quality of your food processor or blended.
- Once your desired consistency is reached, slowly added the raspberries and coconut, and blend until the mixture is a pinkish colour.
- Take the base out of the freezer and pour the mixture on top, smoothing it out with a spatula or palette knife. Add more raspberries and coconut to decorate.
- Freeze for at least 6 hours. When needed, take out of the freezer and either leave on side or place in fridge.