Recipe | Raw Vegan Strawberry Cheesecake

Strawberry Cheesecake

Raw Vegan Strawberry Cheesecake Recipe

Summertime is a beautiful time of year to get some raw, vegan strawberry cheesecake on your picnic table and in your face! This is a super creamy raw dessert made with cashews and fresh strawberries, but you could also try a mix of different berries. If you can’t get your hands on fresh berries then try frozen ones – just remember to defrost them before blending, so you get that nice smooth cheesecake consistency. The lemon juice and zest gives this raw vegan dessert a nice zing, it complements the sweetness of the Medjool dates in the base as well.

You Will Need

A blender
A spatular
Measuring cups
A cake tin – spring form is best
Plastic wrap

Ingredients

Base

3/4 cup nuts – almonds, walnuts or pecans
8 dates – Medjool if possible
1 tbs coconut oil
A pinch of salt

Filling

600g / 4 cups cashews
400g / 2 cups fresh strawberries
1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup lemon juice
1 tsp lemon zest
1 tsp vanilla essence
Extra strawberries and dried coconut for decoration

Method

1. Soak the cashews overnight in a bowl covered with plenty of cold water.
2. Line the cake tin with plastic wrap, we used a rectangle tin, but you can use a round one.
Tip: If the dates are hard, soak them for 30 minutes in warm water, then discard the water.
3. Blend all base ingredients together until the mixture is good and sticky.
4. Press the base mixture into the cake tin, if it sticks to your hands then wet your fingers a little.
5. Place the base in the freezer while you prepare the filling.
6. Chop the green tops off the strawberries. Drain the cashews and discard the water.
7. Place all the filling ingredients in the blender and blend until smooth.
Tip: How long this takes will depend on the power of your blender, have patience.
8. Remove the cake tin from the freezer and pour the filling mixture on top of it. Smooth out the top with a spatula and decorate with sliced strawberries and dried coconut.
9. Place back in the freezer for an hour or more, until it becomes solid.
10. To serve, remove for the freezer 30 minutes beforehand and slice it up once it’s become a little defrosted. Store the leftovers in the freezer – if there are any!

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We know that there's no magic cure for food intolerances. That's why we're here to help you! Ash and Em will give you tools and inspiration to create the healthy lifestyle you want, no matter your food intolerances. On Eatable you will find nutrition & health articles, recipes, reviews, yoga tutorials, interviews + tips on how to live and travel with food intolerances.