Cashew Vanilla Cheesecake Recipe

September 06, 2017

Ingredients

  1. Crust
  2. 1 cup raw almonds
  3. 1 cup medjool dates, pitted
  4. Filling
  5. 3 cups raw cashews, soaked
  6. 2 large lemons, juiced
  7. ½ cup coconut oil, melted
  8. ½ cup Orgain Lightly Sweetened Almond Milk
  9. ¼ cup maple syrup
  10. 1 scoop Organic Plant Based Protein Powder - Vanilla

Instructions

  1. Start by lightly spraying a 9” cake pan with oil and lining with plastic wrap. Set aside.
  2. In a food processor, combine almonds and dates and process into a coarse meal. Transfer to cake pan and press into one even layer covering the bottom of the pan.
  3. Then, combine filling ingredients into a high speed blender. Blend on high until smooth. Pour into pan on top of crust. Place in freezer for 4 hours or until firm. Remove and let thaw for 30 minutes before removing from the pan. Top with seasonal fruit of your choice.
  4. Enjoy immediately!
NOTES
Will keep covered in the refrigerator for 5 days.

By Kristina Jackson