Delightful Vegan Creamy Cashew 'Cheese'cake

This dessert creation is sure to please everyone, even non vegan eaters! This creamy, rich treat will be your new favorite and have people in disbelief that eating healthy can taste SO GOOD!!!!

Here is what you will need to make your 'Cheesecake':

Crust ingredients:

1 and 1/2 cups of raw almonds

A pinch of sea salt

2 cups of pitted medjool dates

Filling ingredients:

3 cups of raw cashews, soaked in water overnight and drained

1/4 teaspoon of sea salt

2/3 cup melted coconut oil

2 teaspoons vanilla extract

1/2 cup agave nectar

1/4 cup freshly squeezed lemon juice

Topping ingredients:

2 cups of fresh berries or any fresh fruit you may want, (blueberries, strawberries, cherries, raspberries, peaches, you can have fun here and get creative! For the cheesecake I have pictured, I used fresh strawberries)

2 tablespoons agave or pure maple syrup

For making the crust, place the almonds and sea salt in a food processor and grind roughly. Be careful not to over grind, you do not want sawdust like texture.

Add the dates and process until the mixture is well processed and sticks together when you squeeze a bit in the palm of your hand.

Press the mixture evenly into the bottom of a 9 inch springform pan that has been lightly greased with coconut oil.

For the filling, use a high-speed blender or food processor to process all the filling ingredients thoroughly until they are silky smooth. (I prefer the food processor over the blender personally.) If you are working with a food processor, you may need to stop and use a spatula to scrape the mixture down from the sides. I typically blend the mixture for a few minutes until very creamy and smooth.

Pour the mixture over the layer of crust and use a spatula or knife to smooth the top.

Place the cheesecake in the freezer for an hour.

When the cheesecake is setting in the freezer, blend the berries and agave or maple syrup in a blender until desired texture. You can reserve some whole berries to place on top as well.

Pour the mixture over the cheesecake after the hour has passed and then transfer it to the fridge to set overnight or at least a few hours before serving! If you can wait that long!

Cover and store the cheesecake in the refrigerator for up to 3 days or in the freezer for up to 10 days. If you freeze the cake, defrost the slices in the fridge for several hours before serving.

I have made these in muffin tins as mini cheesecakes and experimented with many toppings, such as lime and raspberry and toasted coconut and cacao. The beauty of creating food is to have no rules and allow yourself to be creative and have fun!