This recipe was inspired by a similar one in the Cafe Gratitude Cookbook. I prefer using maple syrup to sweeten rather than the more processed agave syrup option. It is also Gluten free as well as dairy free and utterly utterly delicious!
Cashew Lemon (un)cheesecake –
(makes 9.5 inch cheesecake)
For the crust:
2 cups brazil nuts
1/4 teaspoon vanilla essence
1/4 cup chopped dates
For the filling:
3 cups cashew nuts (raw – soaked overnight)
1 and a half cups non-dairy milk (e.g. rice or almond)
1 cup lemon juice
3/4 cup maple syrup
1 teaspoon vanilla essence
good pinch salt
3 tablespoons lecithin (can get this at most health food shops)
3/4 cup raw unscented coconut oil
blitz the nuts, vanilla and salt in a food processor until finely crumbled. Then add the dates bit by bit until the crust sticks together. Press firmly into a greased springform tin.
Blend all the ingredients except the lecithin and the coconut butter until smooth.
Then add the remaining ingredients and blend well. Pour on top of the crust in the springform tin. Put in the fridge or freezer to set (about an hour).
Tip – try substituting blended fresh fruit (strawberries work really well!) for the milk to make a different flavoured cheesecake.