I Am Cherished
CASHEW LEMON CHEESECAKE
FOR THE CRUST
2 cups almonds
1/4 teaspoon vanilla
1/8 teaspoon salt
A heaping 1/4 cup chopped dates
FOR THE FILLING
3 cups cashews soaked for 4 hours
1 1/2 cups almond milk
1 cup lemon juice
3/4 cup agave nectar
1 teaspoon vanilla
2 pinches salt
3 tablespoons lecithin
3/4 cup raw unscented coconut butter
Lemon zest/grated lemon peel/fruit of your choice
TO MAKE THE CRUST
In the bowl of a food processor fitted with the "S" blade, process almonds, vanilla, and salt until finely crumbled. Continue processing while adding small amounts of the dates until the crust sticks together. Press crust into bottom of greased (with raw unscented coconut butter) 9 1/2-inch springform pan.
TO MAKE THE FILLING
Blend all ingredients except lecithin and coconut butter until smooth. Add lecithin and coconut butter and blend well until incorporated. Pour into the springform pan with prepared crust and set in fridge/freezer (about an hour) until firm.
Recipe from "I Am Grateful" by Café Gratitude.
(I use a little more dates and agave nectar, a little less lemon juice, and no salt, and let it set up overnight in the fridge. KO)
Tuesday, September 22, 2009
Raw Cheesecake Recipe
Kindrick was kind enough to pass along this recipe for the fabulous raw cheesecake he brought to the potluck last Friday.