Cashew Lime “Cheese” Cake

Introduction

Does it count as dessert if it is good for you? Don’t waste too much time pondering this philosophical question and just savour the incredibly tasty and healthy play on a vegan cheesecake. That’s right, no dairy, no gluten and no sugar. It’s even raw. Yet it’s still rich, indulgent and a little intense - just like any good cheese cake should be. 

The biggest difference between an authentic cheesecake and this raw version is the time required. Real cheesecake takes hours. This one comes together much faster, though it still requires some planning. The “cheese” is raw cashews. These need to soak for at least an hour before really getting started. And after assembly you’ll need to chill the cake for another hour so it sets up nice and firm. The good news: the hands on part takes less than 20 minutes. Trust us, it’s one of the best investments you’ll make.

INGREDIENTS

Filling:

3 cups raw cashew pieces 

1/2 cup lime juice

zest of 3 limes

1 tsp agar agar (a seaweed derived thickening agent) 

2 Tb cold water

¼ cup Xylitol

1 Tb vanilla

pinch of salt

1/4 cup cocoa butter

Crust:

2 cups almond meal

3 Tb coconut oil

2 Tb ice water

1 tsp cinnamon

1/8 tsp of salt

DIRECTIONS

  1. Soak cashews in water for at least an hour.

  2. Juice limes. Mix the juice with agar agar. Melt cocoa butter in a microwave for 30 seconds or until it turns to liquid.

  3. Add cashews, lime-agar mixture, water, lime zest, Xylitol, vanilla and cocoa butter in a food processor. Blend until creamy. If you don’t have a high speed blender it will end up being a bit chunky.

  4. Combine all the crust ingredients in a big bowl and mix to combine. You should be able to make it into a big ball. If too dry, add more water, a half teaspoon at a time.

  5. In a 9 inch diameter cheesecake pan, or similar sized cake pan, add crust mixture and smooth out with your hands until it evenly covers the bottom of the pan. 

  6. Pour cashew cream mixture over the crust. Use a spatula to smooth it out.

  7. It’s delicious just like this, but to take it to the next level add raspberry coulee, fresh berries, chocolate sauce, and other toppings.

  8. Place the “cheesecake” in the freezer for half an hour to allow it to set. Just before serving, cut into pieces and set out to warm for 10 minutes.