Raw Vegan Cashew Cheesecake

Submitted by VegSocialWorker

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

 

• Ready In: 3hrs 30mins
• Ingredients: 9
• Serves: 12

ingredients

• 2 cups raw macadamia nuts
• 1 1⁄4 cups raw cashews
• 1⁄2 cup pitted medjool dates
• 1⁄4 cup dried coconut
• 6 tablespoons coconut oil, melted (gently warmed)
• 1⁄4 cup lime juice
• 1⁄4 cup raw agave nectar
• 1⁄2 sun dried vanilla bean
• 3 cups mixed berries, such as blueberries and raspberries

directions

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. 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. 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. Pour mixture into crust, and freeze 1 to 2 hours, or until firm.
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.