Basic Vegan CheeseCake Recipe

The crust
3/4 cup raw organic almonds
4 dates halved and pitted (I soak for about 15 minutes, you don’t have to but then you can save that sweet water for the filling)

Soak the almonds overnight and the dates for 10 minutes or so in warm water.
Blend the almonds in a food processor until fairly fine then slowly add the dates while you’re still spinning in the processor. I halve the halves as I add them. You want to add them until you see the mixture starting to clump. That’s when you know you’re at the right sticking consistency. 
I then filled a muffin tin with cupcake baking cups and squished about two tablespoons of crust in each one. You can also make this in a small pie tin. I had a little left over after making a dozen so I took a couple small dishes and used them as well! 

The filling
1.5 cup raw organic cashews
1/3 cup organic lemon juice (about two lemons, I like it tangy)
1/3 honey (or maple syrup, or brown rice syrup but it takes more)
1/3 cup coconut oil
1 Tbs vanilla
1/2 tsp cinnamon
dash pink salt

Soak the cashews 6-8 hours, drain and place all this in your processor. Blend until very smooth. If you need to add a little more liquid use the soaking water from your dates, go very very slowly. Taste and adjust spices as you like! As I say often, I’m not eating this make it how you like it!
Pour filling over the crust
Pop in the freezer or fridge until firm. I store these guys in the freezer until I’m ready to serve, that can mean days or shortly before eating.

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