There aren't many folks out there who can say no to a beautiful cheesecake and this one is no different — except it is. Instead of heavy loads of cream cheese, eggs, and sugar, this raw version is made from cashews, coconut oil and stunning raspberries.
Now, I'll be the first person to admit that some things shouldn't be altered. Cheesecake is usually pretty high up on that list; heck, I even wrote a whole post dedicated to the tips and tricks of making one that will amaze your friends.
That said, I want eat this. It's too beautiful and the ingredients are too creamy to not want to dive right into.
Many raw food choices, although fine for those who decide to choose that culinary path, might seem a little off-putting for those who don't share the same point of view. There's nothing about this recipe that sounds scary or crazy and it just looks delicious (assuming you don't have a nut allergy).
It's perfect for summer picnics and get-togethers and won't leave you with a heavy tummy or the traditional guilt that often comes with asking for a second piece!
• Get the recipe Raw Cashew Dreamcake at My New Roots
Related: Sweet, Easy & Raw Recipe: Avocado Cacao Mousse
(Image: My New Roots)
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Squee! A cheesecake with no cream cheese!! This makes my day.
A friend made a grasshopper version of this "cheese"cake. I was skeptical at first, but it was really fantastic. I was surprised by how rich it tasted - I bet the raspberry would be delicious!
This does look like a good recipe. However, it's not at light. There is an incredible amount of fat in this and while it's the good kind moderation is definitely necessary.
@twylag is right - cashews and coconut oil are full of calories. Not really doing yourself any favors unless you are lactose intolerant.
ohhhhh. This looks delicious and reminds me a little bit of the cashew/tofu-based vegan frosting that I make to go on a vegan chocolate cake, in an adaptation of a long ago published Vegetarian Times recipe... Will have to try it out!
Do you think you could use cashew butter instead of processing the whole nuts yourself? My blender would not work very well for this! It looks soooo gooood!
Also worth note, extremely hard to find truly raw cashews, and not a good idea to eat them:
"The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, however it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs."
I made this tonight, with a few changes: I used 3/4 c. nut butter, raisins instead of dates, added lemon zest, and filled 8 muffin tins. It took about 15 minutes to put it all together, plus freezing time. They are delicious...I'm honestly surprised at how much like cheesecake it tastes, though it is delicious in and of itself.
Thanks for testing out the nut butter cristanann!!
@pleiovn It's not the same thing. Cashew butter is made from roasted cashews and the consistency is close to peanut butter. When you puree raw, cashews, their consistency is more like cream cheese.
@caseoftornados, what do you mean by "truly raw"? I buy raw cashews at TJ's all the time, with no adverse effects.