This is my go to dessert whenever we have guests and we have being having a lot of BBQ’s now that the UK weather is starting to improve!
Don’t tell them a word before serving and they’ll never know its a raw, vegan “no-cheese” cheesecake with no refined sugar! It’s yum! My presentation could do with some work but it doesn’t matter when it tastes so good. And so easy. As long as you have already soaked your cashews it can be whipped up in a matter of minutes.
The base is made from almond pulp leftover from making our almond milk. I realised when writing just now that I’ve never blogged a nut milk recipe but my best friend Keri over at Kent Country Kitchen has so I’ve linked to her post here. It was her very first blog post in fact. In addition to Keri’s ingredients I tend to add 2 dates and a pinch of himalayan salt so that it is ever so slightly sweetened and a bit more like store bought almond milk. Without the nasties. I also like to add vanilla and other flavours. So much you can do with it. Keri blogged about using the residual almond pulp to make almond flour. I do this too. But using it for this cheesecake base is even easier. No drying or dehydrating required. I pop the pulp straight into a container and into the freezer until I’m ready to use it. I’ve got a few recipes that it comes in handy for.
2 cups almond meal or leftover almond milk pulp
1/4 -1/2 cup of maple syrup or raw honey (if your almond milk/pulp is sweetened you can reduce this)
1/2 cup melted coconut oil
1/2 tsp of pink himalayan salt
1 tsp cinnamon
1. Mix all ingredients in a bowl until well combined
2. Line a 9-10″ pie pan with baking parchment paper then press the almond mixture firmly into the base of the pan.
3. Place in the freezer while you make the filling
2 cups soaked and rinsed cashews (soak for min 4 hours)
1/4 cup lemon juice
1/2 – 3/4 cups of maple syrup or raw honey
1/3 cup melted coconut oil
1 tsp vanilla extract
1 and 1/2 cups of fresh or frozen fruit (I prefer using a black forest combination of cherries and blueberries or blackberries. You can experiment with different fruits)
1. Place all ingredients in high speed blender or food processor and blend until smooth
2. Remove pie pan from freezer and add filling on top of the previously made crust.
3. Place in the freezer for 1-2 hours. Top with fruit and serve!
It’s that easy. This is a great one to make ahead and store in the freezer. I like to have one in the freezer at all times in case of unexpected guests.
Just remove from freezer an hour before you intend to eat it.