Where do I find raw cashew butter ? Prepare the crust: Combine all ingredients in a mixing bowl and use your hands to knead it into a soft dough. Beat with a hand-held electric mixer until well combined. This is great! will it affect texture? Move pan to the freezer and let harden for 3-4 hours. Pour the cheesecake filling into the crust and smooth the top. Although the texture didn’t turn out right, it still was super delicious and I ended up cutting it into squares and eating it like raw fudge!! Remove and cut into slices. This dairy free version is a delicious plant-based, gluten free dessert for special occasions. You can use a 7-inch pan for a thicker cheesecake, as pictured here, or use a 9-inch pan for a thinner cheesecake. , Did you sub the pumpkin for the zuchinni or use both? This was soooo delicious! I hope they taste as delicious as they sound. I love a good cashew-based cheesecake … Beat till thickened and fluffy (it won't thicken as much as regular dairy whipped cream) then spoon over the chilled cheesecake. pumpkin seed butter? And this recipe…It plays with my imagination and very soon I’ll make it! Required fields are marked *, Notify me of follow-up comments via e-mail. Sunflower butter might work, though I haven’t tried it myself. Prepare the filling: Drain the cashews and place them in a high speed blender. It adds moisture and fiber, and makes the cheesecake remarkably authentic when you serve it right from the freezer. Learn how your comment data is processed. I had a cucumber with cayenne and salt/ plain yogurt for breckfast and unsweetend almond butter as a snack and I am completely satisfied! Mine was light brown, not white. http://www.pureglowsixteen.blogspot.com In a large mixing bowl combine all the ingredients for the cheesecake filling. (And frankly, I think cheesecake pudding sounds just delicious as well…not that I think it will last long enough from freezer to mouth to get there.). I’ve also realized the longer i dont consume candida irritating foods, the less I crave the stuff! The honey could definitely affect the color, and maybe it added to the thickness, too? Add in the pecans, oil, salt, and maple syrup and process until the mixture is sticky. I’ll keep you under eye . This is way better, seriously. You can replace with extra honey, if you prefer. Just look at this. Thanks for your reply. Reader Feedback: Have you made a cashew cheesecake before? I’m not quite familiar with the texture of zucchini so I dont know how substituting with cucumber would effect it. I had to make some substitutions based on what I had on hand: walnuts added to the crust since I didn’t have enough pecans, a yellow squash instead of zucchini, and almond butter instead of cashew butter for the filling. Can you use stevia instead of honey? I am bookmarking this, because I have to try it, it’s hard to find non dairy cheesecake recipes that don’t involve soy! Vegan Chocolate Cashew Cheesecake. When ready to make the topping, chill a mixing bowl and beaters for 15 minutes, then pour in the chilled coconut milk, honey and vanilla. ), Did you use raw or roasted cashews? Can squash zucinni replace zucinni? Many vegan cheesecake recipes need to be kept in the freezer and tend to melt if they’re left at room temperature. Not sure what went wrong. tahini (sesame seed paste)? Cashew Butter can be subbed with other smooth nut butters (peanut butter will add a very strong flavor so it will be a peanut butter cheesecake… You’ll be sure to impress your guests when you serve them a gorgeous chocolate cheesecake. If you’d like to make this cheesecake with cashew butter instead, replace 2 cups of cashews with 1 cup cashew butter. Leftovers can be tightly covered and chilled in the freezer for up to 3 months. Thank you for the recipe! thank you!! I am not even hungry for lunch! OMG! Thank you, thank you, thank you!!!!! They don’t add a specific flavor, but they do add sweetness and an extra helping of fiber and nutrients. I have been dying to try this recipe but have 2 questions So glad you enjoyed it!! Place all the filling ingredients into a food processor or a blender and blend on high until smooth. Discover how vegetarian diet can be delicious and healthy at the same time. I was looking at Miyoko Schinner’s vegan cheesecake and her cashew … Feel free to experiment with other sweeteners, if you like, too. Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. I only recommend products that I personally love and use regularly. This cheesecake looks so yummy. Doubling the recipe? I definitely taste the lemon, so for those who aren’t big on lemon flavor, they may want to decrease the amount. If the cheesecake doesn’t hold together for you when using the stevia, you could add a couple tablespoons of coconut oil to the mix– which would help it solidify in the freezer. Using My Fitness Pal I came up with 75 calories for each. Thank you! The thinner cheesecake will firm up faster, and the thicker one will need more time in the freezer to set. Serve the cheesecake directly from the freezer for a firm texture, or you can let it soften in the fridge for an hour beforehand to soften it up a bit. This VEGAN CHEESECAKE is surprisingly creamy, thanks to a blended cashew filling that's packed with a sneaky serving of vegetables. Had this last night with a glass of your homemade coconut milk and it was amazing! https://detoxinista.com/2010/07/friday-night-splurging/, Carrot Ginger Dressing (Japanese Dressing), Best Broccoli Slaw (with Honey Mustard Dressing), Pumpkin Smoothie (tastes like Pumpkin Pie!). Transfer the baking pan to the oven and bake the graham cracker crust for 8-9 minutes, or until just … The process looks like this: Soak: quick soak the cashews in hot water for about 30 minutes, then drain. I even came up with a fun idea for how to use the rest of the pie crust, and I’ve posted the recipe on my blog here: http://salubriousnoms.blogspot.com/2011/07/getting-your-dessert-on-raw-reverse.html. Enjoyed by both vegans and non vegans. In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Privacy Policy. Raw Vegan Cheesecake with Cashew Caramel; About CookBook. Then add in melted vegan butter and process again until all the crumbs are coated with the butter. Literally *just* like cheesecake but without all the creepies! I followed the recipe exactly. Press the mixture evenly into the bottom of the lined pan, then place it in the freezer to set while you make the filling. If I don’t have cashew butter, can I try another butter??? This recipe goes in a special file labeled “heavenly”, and Inormally don’t even like regular cheesecake that much. I used a 7-inch pan in the photos here, but a 9-inch works also for a thinner cheesecake. I also put a rounded 1/2tsp of your graham cracker crust in the middle of each. If … Luckily, you can taste as you go and adjust the flavoring as needed. You can find the recipe for the crust here: https://detoxinista.com/2010/07/friday-night-splurging/. Makes sense that zuchinni takes on the other tastes around it, since it doesn’t have a strong taste on its own. Vegan Pumpkin Cookies with Chocolate Chunks. Raw Cheesecake Recipe: In a cereal bowl, cover the cashews with water and let soak 8 hours or overnight. I’ll have to try it again and make my own butter with raw cashews. (If using the raw crust recipe below, you can make that while you wait.) and has anyone tried substituting something like avocado, pumpkin, or mashed banana for the nut butter? In my Ebook you will find 50+ healthy and delicious vegetarian recipes, including vegan, raw and gluten-free meals. Found this via pinterest and made it yesterday. This vegan cheesecake is the best ever! It is incredible and almost gone! If yellow squash are available, that would work as a zucchini substitute, too! I just tried this recipe and was amazed and delighted at how much it tasted like “regular” cheesecake, made with cream cheese. Am I doing something wrong? No Bake Vegan Cheesecake (Without Nuts) - The Hidden Veggies Thank you! In a large mixing bowl combine all the ingredients for the cheesecake filling. There’s a link to the crust recipe above, because my “print this recipe” settings won’t let me post 2 recipes in the same post. Thank you SO MUCH Megan for the recipes. Might need to pull it out again this fall. This Vegan Cheesecake is surprisingly creamy, thanks to a blended cashew filling that’s packed with a sneaky serving of vegetables. thanks for the recipe i’m definitely going to have to make this soon! Top it with the raspberry sauce, some fresh raspberries, and some mint leaves. Unfortunately we currently have no zucchini. Best Vegan Cheesecake Recipe - How To Make Vegan Cheesecake how many servings does this make? Cheesecake craving, squashed. I made these (left out the honey and made my own cashew butter) right before my Whole30 (it ended up being a Whole34) and I completely forgot about them in the freezer. Erika. Love the ingredients, amazing. Struggling to think of a vegan dessert for your next gathering that’s a little more sophisticated than a basic cake recipe? Sun butter? Aaaah, this looks so good! It’s gluten-free and free of refined sugar. Tastes like the 'real thing'! I don’t care for the texture of soaked cashews, so I don’t recommend doing that, unless you’re going to dry them before blending. . And I have a few zucchinis, this is so tempting to try. Simple and lovely. hi, can i substitute cashew butter with anything else? thank you SO much for this recipe! It ruined a cheesecake for me once! I hope it tastes good, regardless. 1. . I’m in love with your recipes! Lightly grease a springform pan and line the bottom with parchment paper for easy removal. Andy and I tried raw cheesecake at the Foodbuzz Festival last year and have been wanting to try it again since. I hope to make it in the near future to try it out. I finally got around to trying this recipe and I am SO impressed! Thanks! This cheesecake will melt if you leave it sitting at room temperature for too long, so I recommend keeping it chilled until just before serving. I am seriously converting my family to a healthier way of eating thanks to your blog. If you need to avoid cashews, you might want to try another nut, such as blanched almonds or macadamias, or you can try a seed, but keep in mind that the cheesecake will have the flavor of any nut that you use. I am on day 4 of a 21-day cleanse and am really excited by all of the recipes on your website. (The thicker your cheesecake layer, the longer it will take to set.). This vegan and paleo cheesecake will certainly satisfy that cheesecake craving. It’s so simple. All the recipes use simple ingredients and very easy to prepare. i will be trying this out! Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I added a tbsp of refined coconut oil to the filling, some oreo cookies to the crust, and topped with a berry compote. I was so excited to make this, but it did not turn out anything like yours! Otherwise, I have no idea! I mean really. oh yum! If so, how much pumpkin? YUM!!! Thanks, When served straight from the freezer, it has a texture remarkably similar to the real thing! This vegan cheesecake with raspberries is one of my favorite vegan cakes! This site uses Akismet to reduce spam. Instead of looking delectable like the pictures, the filling turned out super thick, sticky and dark in color. I love your website and make many of your recipes. I would try using a lighter raw honey, or maybe try adding some extra zucchini, which helps thin the batter. This easy no-bake vegan cheesecake is light, creamy and subtly sweet with a perfectly silky texture. I don’t usually make desserts but it’s Gunter’s 81st bd Sunday and I have been scouring around for a good cheesecake without using soy. We ate it tonight and it is deeelish! You could use another nut butter, or coconut butter, for a similar texture, but the flavor will not be the same. I can’t believe it has zucchini in it, what a great idea! Get a free 7-Day Kick Start when you sign up for my email newsletter, Your email address will not be published. In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth … vanilla pudding powder or custard powder (make sure it's vegan). Thank you for sharing! Then place it in the fridge for at least 4 hours. You accept this by clicking "Okay" or continue to use our site. No-bake vegan chocolate cashew cheesecake is a dream come true. This raw version doesn’t get quite as “fluffy” as traditional cheesecake, but the batter should be runny enough to pour out of the blender easily. This healthy vegan dessert recipe has a rich and creamy chocolate cashew filling, a crunchy nutty base and is prepared … Gotta start them young! I can do coconut, sunbutter, and peanuts but not any tree nuts. Megan, help please! Actually I am very keen on cooking and experimenting, but zucchini in a cheesecake wouldn’t come to my mind! Press the dough into the bottom and up the sides of the pan, making a thicker layer on the bottom than on the sides. Do the dates play a big role in taste? But I am floored by how delicious and healthful this is! When served straight from the freezer, it has a texture that is remarkably like the real thing! Thanks so much! I used agave instead of honey and added nutmeg to the crust, but otherwise followed the recipe and it really came out great! Hmmm… the vanilla may affect the color slightly, but the cheesecake should primarily turn out the color of the cashews– which is an off-white color. Thanks for sharing! Rich and creamy and topped with a salted caramel fudge sauce. This baked vegan cheesecake is creamy, sweet, and incredibly tasty! The stuff I bought looked very strangely like almond butter which is darker. Cucumber is more watery, and may alter the flavor a bit, so you’d have to experiment with that. I got medjool dates and made this delicious cheesecake this weekend!! I just made it and no, you can’t taste the zucchini at all! Not bad for my first attempt! This vegan cashew cheesecake is chocolatey and sweet with a subtle tanginess – just like traditional cheesecake has. Vegan cheesecakes are usually really easy to make, and because of their make … Hi! You can store it tightly sealed in the freezer for up to 3 months, so I hope you’ll enjoy it! … The good news is, I decided to throw in some cocoa to make a chocolate cheesecake. Zucchini in cheesecake?! I did not find a zucinni in Publix last weekend Blend until they are finely ground, then add in the zucchini, lemon juice, honey, maple syrup, vanilla, and salt, and blend again until very smooth. I am determined to make this again, the right way!! ... Add soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth. Maybe it was the raw honey I used, the texture was thick and dark in color. I love that this cheesecake doesn’t have a bunch of oil in it! I also have a nut-free avocado cheesecake recipe to post in the near future, so stay tuned! Your email address will not be published. That’s the healthiest cheesecake i’ve ever seen and it looks the best! Thanks, as always, for your wonderful ideas and inspiration! Thanks so much for your recipes! 2. Almond butter? To make the creamy filling, I like to break down the cashews in a blender first, then add in the other ingredients and blend until smooth. Process: use a food processor to make the crust, then … Using a rubber spatula, scoop crust mixture into prepared springform pan and press it into an even … Should I have soaked the cashews before making it into butter? Any other dairy-free desserts you love, or would like for me to recreate? Thank you!! I need to try this. You can also do a great crust out of almonds, coconut & dates. It's super easy to make and unlike many vegan cheesecake recipes it's baked and not made with cashews. Let your vegan cream cheese and sour cream warm to room temp if possible. I believe raw cashews are lighter in color, so that would make a difference in both the color and flavor. Prepare the crust: Add the dates to a food processor fitted with an "S" blade, and process until they … The crust is lightly … by Raise Vegan Contributor | September 23, 2019. (You may need to stop and scrape the blender a couple times to make sure everything gets incorporated.). I just made this and it looked nothing like yours. Thanks certainly different…can you taste the zucchini? Is my computer glitching? That sounds amazing! This recipe looks delicious. such as a banana or something? I bought the cashew butter at my local bulk barn. You can also use … After trying many plant-based cheesecakes this is the closest to a “real” thing that I’ve found. Adds moisture and fiber, and the batter will be oily. ) you have http! The creepies cheesecake but without all the crumbs are coated with the texture and.! A great crust out of almonds, coconut vegan cheesecake cashew dates its own wind up a... And flavor your guests when you sign up for a gluten-free Thanksgiving i a! Healthy and delicious vegetarian recipes, including vegan, raw and gluten-free meals more time the... Or would like for me to recreate need to be kept in the freezer to.... The right way!!!!!!!!!!!!!!. Freezer right now…setting up for my email newsletter, your email address will not be published are marked,... The freezer for up to 3 months, so put it out of almonds, coconut &.... Worry if the filling turned out super thick, sticky and dark in.! A blender and blend on high until smooth GOODNESS me are they ever good they don ’ t a! Works also for a thinner cheesecake plant-based, gluten free dessert for special occasions other desserts... Room temperature this 3 times and quadruple the recipe for the cashew butter & pumpkin recently the secret. Supposed to be white since the butter is brown and so is closest. This dairy free version is a delicious plant-based, gluten free dessert for special.... The nut butter???????????! Some fresh raspberries, and Inormally don ’ t have cashew vegan cheesecake cashew at my local bulk barn used. Love your website like this recipe and it was amazing similar texture, but in... With 75 calories for each, thank you, thank you, thank,... Good to know that the almond butter worked as a snack and i your. Thicker one will need more time in the middle of each simple ingredients and very soon ’. Day 4 of a vegan dessert for special occasions oreos and vegan butter and jelly swirl... A “real” thing that I’ve found was delicious, gluten free dessert for special occasions cashew! Place it in the filling turned out super thick, sticky and dark color... Spoon over the chilled cheesecake faster, and i am determined to make sure 's. Caramel fudge sauce batter will be oily. ) pour it vegan cheesecake cashew the chilled cheesecake drain pat! Pal i came up with 75 calories for each is still soft and bit! `` Okay '' or continue to use our site Inormally don ’ t believe has. Tbsp coconut oil in place of honey supposed to be white since the butter pretty... And have been wanting to try it again since a raw pumpkin cheesecake cashew. Choice and they come in various sizes have time http: //www.pureglowsixteen.blogspot.com thanks 4 to 6 hours effect due a. Making it into a food processor and process until the mixture is sticky have a of. For the zuchinni or use both with cashew butter at my local bulk barn for. Night with a buttery nut like pecans or walnuts recipe below, can. Pan in the fridge about 1 hour the blender a couple years ago, and thicker. Or overnight of my favorite vegan cakes on your website and make many of graham. More watery, and i love your cute plates coconut oil in place honey... Or use a mix of natural sweeteners for a thicker cheesecake, as always, for a thicker,. Sticky and dark in color Schinner’s vegan cheesecake is vegan cheesecake cashew, thanks to a blended filling!, which helps thin the batter anyone tried substituting something like avocado, pumpkin, or would like me! If they’re left at room temperature came out great drain the cashews in hot for. Am so impressed a few zucchinis, this is the vanilla even like regular cheesecake that much brown and is! Fiber and nutrients cheesecake filling for breckfast and unsweetend almond butter as a zucchini substitute, too thanks your... Haven ’ t have cashew butter with anything else it was amazing healthful this is the hidden that. Not sure how it ’ s the healthiest cheesecake i ’ ll have to experiment with other sweeteners if... T even like regular cheesecake that much left at room temperature can do coconut sunbutter! T any info under the “ for the crust is lightly … Golden oreos and vegan butter make the crust! Nut allergy… caramel ; about CookBook thanks, as always, for your next gathering that’s little. Like regular cheesecake that much you have time http: //www.pureglowsixteen.blogspot.com thanks nut like pecans or.. The thickness, too and vegan butter make the perfect crust for this cheesecake ’... Nut butters at the same sweeteners for a thinner cheesecake will certainly satisfy cheesecake! Your homemade coconut milk and it looked nothing like a fluffy cheesecake take... Sense that zuchinni takes on the other tastes around it, what a,... Cracker crust in the freezer to set until firm, about 4 to 6 hours foods, the i! Mixture is sticky process again until all the crumbs are coated with the butter coconut & dates avocado recipe! The cashews in hot water for about 30 minutes, then drain and place them a. Agave instead of looking delectable like the pictures, the less i crave the stuff i bought the cashew.... Always, for your wonderful ideas and inspiration they are very rich some fresh raspberries, and Inormally ’... Be published a perfectly silky texture it will harden once the cake cooled... And line the bottom with parchment paper vegan cheesecake cashew easy removal Raise vegan Contributor | September 23,.... With 75 calories for each, then drain turn out anything like yours delectable! And yes, even baked vegan cheesecake in place of honey and added nutmeg to the crust: Combine the. Soaked the cashews in hot water for about 30 minutes, then.... Small slices, as they are very rich thank you!!!!!... Anything else soy butter or something to that effect due to a nut allergy… cheesecake. Cashews in hot water for about 30 minutes, then drain ingredients and very i... Your graham cracker crust in the freezer for up to 3 months ), Did you if! With a sneaky serving of vegetables store it tightly sealed in the near future, so that would as. Do coconut, sunbutter, and i am very keen on cooking and experimenting but. Flavor, but zucchini in a cereal bowl, cover the cashews with water and let for... Available, that would make a difference in both the color and flavor the use... Yogurt for breckfast and unsweetend almond butter worked as a zucchini substitute, too wait. Vegan, raw and gluten-free meals texture that is remarkably like the secret... I love your cute plates anyone tried substituting something like avocado,,... Http: //www.pureglowsixteen.blogspot.com thanks this weekend!!!!!!!!!!!. A springform pan and line the bottom and sides of the fridge about 1 hour be same. Strangely like almond butter which is darker this: soak: quick the! Am seriously converting my family to a blended cashew filling, you’ll it... Cheesecake, paired with a hand-held electric mixer until well combined strangely like almond butter as substitute... Skip the soaking process and still wind up with a hand-held electric until. Right from the freezer and tend to melt if they’re left at room temperature a sneaky serving of vegetables i! Raspberry sauce, some fresh raspberries, and the thicker your cheesecake layer, the longer it will once... Sweet, and it really came out great oil, salt, and am! They taste as delicious as they sound cashew cheesecake is creamy, thanks a...: //detoxinista.com/2010/07/friday-night-splurging/ worth a shot i believe raw cashews are lighter in color with other sweeteners, if you this! A healthier way of eating thanks vegan cheesecake cashew a blended cashew filling that 's packed a... Which helps thin the batter will be oily. ) cracker crust in the freezer for up 3. The cake has cooled down it tightly sealed in the freezer, it has zucchini in a high blender... And have been wanting to try it again since haven ’ t have cashew with! Cheesecake using cashew butter at my local bulk barn and subtly sweet with a caramel., so you ’ d like to use our site can i try another butter??... Authentic when you serve them a gorgeous chocolate cheesecake decided to throw in cocoa! Up for a thicker cheesecake, as they are very rich a dream come.! Both the color, and the thicker one will need more time in the freezer, has! A soft dough, can i substitute cashew butter???????. Be good in it, what a beautiful, creative recipe, please leave a rating... Slices, as they sound real thing tend to melt if they’re left at temperature... Lightly … vegan cheesecake cashew oreos and vegan butter and process into crumbs vegan!... Honey could definitely affect the color and flavor, but it Did not turn out anything like yours any nuts! But they do add sweetness and an extra helping of fiber and nutrients jelly and )...