Strawberry Summer Cashew Cheesecake
2.5 cups cashews
1/4 cup coconut oil
1/4 cup water, filtered
1/2 cup maple syrup
1/2 cup lemon juice
1 pt. fresh organic strawberries
(frozen is ok)
1/8 tsp. sea salt
1 tbsp. vanilla paste, or extract
1 cup pitted dates medjool dates
2 cups raw almonds
1/16 sea salt
1/4 tsp. vanilla
1 tbsp. water
Line the bottom of a 6” spring pan with parchment (this will make a taller, more dramatic cake). Use a 9” spring pan for a more traditional cheesecake.
For the filling - Soak raw cashews for 8 hours or overnight in filtered or spring water. Drain, and pat dry in a single layer.
Combine all the ingredients in a good quality food processor and blend for 5-7 minutes (it takes that much time for a creamy texture). Do not rush this. If using a Vitamix it takes 2 minutes.
Crust - Put all the ingredients, except water, in a food processor and pulse several times until well blended. Add 1 tbs. water and mix until combined. It can be slightly chunky.
Assembly - Place the crust ingredients in the lined pan and press down until even all around.
Pour in cashew mixture and smooth with a small rubber or offset spatula. Make sure the cake is even all around.
Place cake in the freezer for at least 2-3 hours to set. Keep in the freezer for up to one month well wrapped.
To serve, lay fresh flowers in whatever decoration pleases you. Or sprinkle with cacao nibs for extra crunch.
Take the cake out of the freezer for 1 hour before serving or take it out of the freezer and place the cake in the refrigerator the day before serving.
is a seasonal gluten free chef
and certified health coach.
To work with Laurie, visit LaurieRichardone.com