Raw Vegan Cashew Cheesecake – a delicious recipe with nuts, cashews, dates, coconut, coconut oil, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
298
kcal
Calories
23
g
Fat
19
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups raw macadamia nuts, 1 1/4 cups raw cashews, 1/2 cup pitted medjool dates, 1/4 cup dried coconut, and more.
Yes, Raw Vegan Cashew Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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