Raw vegan cheesecakes have become increasingly popular in recent years, obviously due to the healthy ingredients they are made from, and secondly, they are as easy to prepare as classic ones.
The base of this cream is cashew nuts; you can experiment with the flavors and create the recipe to your liking, and then you will have a signature dessert. For example, you can add matcha tea, strawberries, or raspberries to the cream mixture, and so on.
Serves 10
Ingredients:
For the crust:
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1 cup pitted dates
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1/2 cup walnuts
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2 tablespoons coconut oil
For the cream:
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2 cups cashews
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1/3 cup coconut butter
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zest of two lemons
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juice of one lemon
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4 tablespoons maple syrup
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1/2 teaspoon turmeric
Instructions:
Soak the cashews overnight or for half an hour in hot water. Dry them thoroughly.
Prepare the crust before the cream: place the dates, walnuts, and coconut oil in a blender and mix until you get a sticky paste.
Form a crust from our paste in a 15 cm (6-inch springform) pan and place it in the freezer.
Blend the ingredients for the cream until you get a smooth cream.
Pour the cream over the crust and place the cheesecake in the refrigerator overnight, or, if you are very impatient, in the freezer.
Bon Appétit!
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