Raw Vegan Cheesecake?

I'll be honest, 5 years ago that would have sounded gross to me. I mean, how in the world do you make cheesecake without cheese? But a few years, health struggles, and wisdom gained later here we are.

The texture is amazing. The flavor is sharp and best of all, it is actually healthy for you!

Here is the recipe, if you dare.....

Crust:
1 1/2 cups raw almonds (soak them for 3-4 hours in water first, then drain)
1/2 cup pitted dates

Blend them together in a Food Processor until they make a sort of sticky paste that you can press into the bottom of a pan. I used an 8-Inch Springform pan.

Ready to process

This is the texture/consistency you are looking for

Done and pressed into the pan.

Once it is smoothed in the pan, place the pan in the refrigerator while you prepare the filling.

Cheesecake:

3 cups raw cashews (soaked for 3-4 hours in water and drained before using)

3/4 cup lemon juice (I used fresh squeezed)

2/3 cup + 1 Tablespoon Maple Syrup

3/4 cup melted Organic Coconut Oil

1 tsp salt

Put all the ingredients into a food processor

Blend/Process until it is smooth and creamy in texture (and taste!)

Spoon on to the top of the crust that you had stored in the refrigerator. Cover and let sit in the refrigerator for at least 5 hours, or overnight.

I served mine 24 hours later with organic canned cranberry sauce (recipe here ) I made in November.

It was amazing!!!