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    You are in: Home / Recipes / Raw Vegan Cashew Cheesecake Recipe
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    Raw Vegan Cashew Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    VegSocialWorker's Note:

    This untried recipe is from the July/August 08 issue of Vegetarian Times. It looks delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place macadamia nuts in a large bowl and cover with cold water. Place cashews in a separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain and set aside.
    2. 2
      Pulse macadamia nuts and dates in a food processor to a sticky crumb-like consistency, Sprinkle dried coconut mixture onto bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make pie crust.
    3. 3
      Place cashews, coconut oil, lime juice, agave nectar and 6 Tbsp water in bowl of the food processor. Scrape seeds from vanilla bean into food processor bowl and puree until smooth.
    4. 4
      Pour mixture into crust, and freeze 1 to 2 hours, or until firm.
    5. 5
      Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in the fridge 1 hour or on countertop 30 minutes; top with berries and serve.

    Ratings & Reviews:

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    Nutritional Facts for Raw Vegan Cashew Cheesecake

    Serving Size: 1 (119 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 394.0
     
    Calories from Fat 280
    71%
    Total Fat 31.1 g
    47%
    Saturated Fat 10.5 g
    52%
    Cholesterol 0.0 mg
    0%
    Sodium 10.6 mg
    0%
    Total Carbohydrate 29.8 g
    9%
    Dietary Fiber 4.2 g
    16%
    Sugars 7.3 g
    29%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    agave nectar

    vanilla beans

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