Last year I took a nut cheese-making class at Indigo Foods. One of the items raw food chef Lovena Galyide demonstrated for us was her Raw Vegan Cheesecake (fabulous!). She also shared the recipe. Enjoy!
1 c. Raw organic almonds (soaked in water for at least eight hours)
1/2 tsp. Raw vanilla
Pinch of salt
1 c. Raw organic cashews (soaked in water for two hours)
1/4 c. Raw agave syrup (maple syrup works, too)
1/2 c. Water
1/2 tsp. Vanilla powder
1 c. Strawberries
2 tbsp. Beet juice (for colour)
1/4 c. Coconut oil
1/8 c. Irish moss (soaked for at least 24 hours) (Psyllium Husk works, too, and Nourish Market is the only place I’ve found it in Vancouver)
1. Blend all crust ingredients together in a high-powered blender (like a Vitamix) until they begin to bind together, then press into a spring form pan.
2. In a clean Vitamix, blend together Irish Moss or Psyllium Husk with water until smooth.
3. Add remaining filling ingredients to your watery mixture until smooth (add more water if necessary).
4. Pour your wet mixture into the crust, garnish as you wish, cover, and set in freezer to harden. Enjoy cold.
If you’d like to sign up for a raw food class at Indigo, here’s the link to their schedule.