Plain RAW Vegan Cheesecake
makes a 9" standard pie mold
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Equipment
- Vitamix or Blendtec
- Food Processor
Ingredients
CRUST
- 1/2 c pecans; raw
- 1/2 c walnuts; raw
- 1/2 c chia seed
- 2 Tbs unrefined coconut oil
- 2 Tbs maple syrup / honey / agave / coconut sugar
- 1/4 tsp Himalayan sea salt
FILLING
- 2 c cashews; raw soaked
- 1 c purified water; cold
- 1 Tbs pure vanilla
- 6 Tbs maple syrup / honey / agave / coconut sugar
- 2 Tbs unrefined coconut oil
- 1/4 tsp Himalayan sea salt
Instructions
CRUST
- Add all ingredients to the food processor and pulse a few times.
- Scrape the sides and turn on for 7 seconds.
- Scrape the sides again and process again for another 7 seconds.
- Scrape the sides.
- Pour the crust mixture into the cake mold.
- Form the crust by pressing evenly as you go around the mold.
FILLING
- Add all ingredients to the high powered blender in the order listed.
- Blend on high for 10 seconds.
- Scrape the sides and blend on high again.
- Continue this process of scraping the sides and blending until mixture is smooth.
- Once smooth, pour the filing in with the crust there in the mold.
- Feel free to marble in chocolate or caramel syrup as you wish!
FREEZE TO SETUP
- Place the cheesecake in the freezer uncovered for at least 4 hours. Serve & Enjoy!!
