22 Sep Must-Have Raw Vegan Strawberry Cheesecake Recipe for Spring
Dinner parties, picnics and lazy lunches in the sun with your loved ones – these are a few of the joys of Spring, and even better, your local organic fruit and veg shop will be bursting with all that juicy fresh produce Spring/ Summer produce you love so much! To celebrate the arrival of Spring, why not try out this truly fabulous raw vegan treat – a decadent cheesecake dessert that’s still 100% vegan and raw! Go grab a few fresh punnets of strawberries, fire up your food processor, and try out this sweet indulgence. Perfect for your next Spring picnic.
Ingredients
The Crust:
- 1 cup pecan nuts
- 1 cup almonds
- ¼tsp salt
- 4 medjool dates, pitted and chopped
This delicious raw cake base should actually be perfect with any fruity cheesecake filling and topping recipe you want to try!
The Cake:
- 3 cups raw cashews, soaked overnight & roughly chopped
- ½ cup agave syrup or coconut nectar
- ¼ cup water
- ¼ cup fresh lime juice
- 1tsp vanilla extract
- 4 cups (32oz.) fresh ripe strawberries hulled & halved
- ¾ cup coconut oil, melted
The Frosting:
- ½ cup raw cashews, soaked overnight & roughly chopped
- ½ cup water
- 2Tbsp agave or coconut nectar
- ½tsp vanilla extract
- ¼ cup raw coconut oil, melted
The Strawberry Sauce:
- 2 cups chopped strawberries
- 3Tbsp agave or coconut nectar
- Set 8 or 9 extra strawberries aside for the topping
Method
The Crust:
- Lightly grease a spring-form cheesecake pan with coconut oil.
- Pulse the pecans, almonds & salt in a food processor until you have fine crumbs.
- Add the dates & pulse, until you have a dough that holds together when you squeeze it between your fingers.
- Firmly press the dough into the bottom of your prepared pan.
The Cake:
- Pulse the cashews in your food processor until crumbly. Add the agave, water, lime juice & vanilla; purée until the mixture is very smooth.
- Add the strawberries through the top of the food processor & purée until the mixture turns pink. Add the melted coconut oil in a steady stream while you keep blending.
- Pour the filling into the cake pan; it will have the consistency of a smoothie before it sets. Cover with plastic wrap & place in the fridge for at least 4 hours.
The Frosting:
- Pulse the cashews until crumbly. Add the water, agave & vanilla and blend until smooth.
- Stream in the coconut oil until combined. Pour into a bowl & cover with plastic wrap.
- Chill for about 2 hours.
The Strawberry Sauce:
- Ideally you should prepare the topping sauce close to serving time. Simply mash the fresh strawberries & agave until you have a sweet red syrupy mixture.
Put it All Together!
- Remove the cake from the pan.
- Place several even dollops of frosting around the cake’s perimeter & one in the centre.
- Slice the tops off the 8 or 9 strawberries you set aside; place them upside-down into the frosting mounds.
- Drizzle each slice of cake with strawberry sauce, serve & enjoy!
Recipe adapted from The Post-Punk Kitchen. Check out more scrumptious vegan recipes on this cool site.
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