Cashew Vanilla Cheesecake Recipe
September 06, 2017
Ingredients
- Crust
- 1 cup raw almonds
- 1 cup medjool dates, pitted
- Filling
- 3 cups raw cashews, soaked
- 2 large lemons, juiced
- ½ cup coconut oil, melted
- ½ cup Orgain Lightly Sweetened Almond Milk
- ¼ cup maple syrup
- 1 scoop Organic Plant Based Protein Powder - Vanilla
Instructions
- Start by lightly spraying a 9” cake pan with oil and lining with plastic wrap. Set aside.
- 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.
- 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.
- Enjoy immediately!
Will keep covered in the refrigerator for 5 days.