All Vegan No-bake Raspberry Cheesecake - raw, SF, GF
No-Bake raspberry vegan cheesecake. Click for the recipe
Zutaten
- 300 g cashews - soaked for min 6hrs ⎪for the filling
- 150 ml oat milk ⎪for the filling
- 100 g maple syrup ⎪for the filling
- 25 g lemon juice ⎪for the filling
- pinch of salt ⎪for the filling
- 12 g raspberry fruit powder ⎪ natural coloring ⎪for the filling
- 2 tsp pink pitaya powder ⎪natural coloring ⎪for the filling
- 150 g white almonds ⎪for the crust
- 20 g shredded coconut ⎪for the crust
- 3 tbsp melted coconut oil ⎪for the crust
- 3 tbsp melted coconut butter ⎪for the crust
- 1/2 tsp vanilla powder ⎪for the crust
Anleitungen
- Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
- Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
- Add the other ingredients for the crust and mix again.
- Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan and put in the freezer while making the cream layer.
- Note: I've used my blender for the filling to get this super creamy texture.
- Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
- Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen.
- Don't forget to #therawberryeats over on instagram or facebook when you remake this one. I'd love to see your recreations. :)