This vegan cheesecake was inspired by the autumn and winter seasons. If you love pumpkin soup and creamy chai drinks, you will love this cake!
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Raw Vegan Peanut Butter Cheesecake
Isn’t it a wonderful thing when you discover something so amazing it changes your life forever? Like an amazing new brunch spot, or an incredible new face cream?
Part of you probably doesn’t want to disclose this information to the public, scared that the restaurant might become so busy that getting a table will now become a challenge, or that the beauty product might sell out so quickly, you’ll be left without your new discovery. I’m not going to lie, for a moment I second-guessed sharing this recipe, but after rationalizing the outcomes, realized that I was in safe territory and that the supply of the few ingredients needed for this recipe were not likely to disappear. So without further ado, allow me to kindly introduce you to “The New Cheesecake”.
This recipe consists of only a handful of ingredients, most of which you might have in your pantry. Easy, healthy and no baking required.
A vegan lifestyle is quickly becoming to hippest trend here in southern California, and eating “raw” would be considered the hottest accessory to this lifestyle. Turning cashews into cream might seem like a strange concept, but once you have tried this recipe, your kitchen confidence will skyrocket and you’ll be attempting all sorts of magical tricks (nuts into cheese?).
The best part about this recipe it is versatility. I have tried so many variations. Raspberry, lemon, chocolate…endless really. If it blends, it might just work!
Is this raw vegan peanut butter cheesecake healthy? It sure it! Now, let me clarify – being that it is basically all nuts, it will carry a pretty high caloric number, BUT, if you consider the ingredient list, what you are swapping it out for (high refined sugars and animal fat!) then yes, it is by far the healthier choice. Also, being raw means that the vitamins, enzymes and minerals of the ingredients are not broken down in the cooking process, and therefore completely available to your health-inspired goals.
So dig in my friends and enjoy!
Raw Vegan Peanut Butter Cheesecake
Prep time
Total time
This delicious raw vegan cheesecake is endlessly versatile and super easy to make.
Three Silver Spoons Author: Kate Metzner
Serves: One 7" cheesecake
Ingredients
- Crust:
- ½ cup raw almonds (pecan or walnuts will also work)
- ½ cup soft Medjool dates
- ¼ tsp. sea salt
- Filling:
- 1 ½ cups raw cashews, soaked for at least 5 hours (overnight is best)
- juice of 2 lemons
- the seeds of 1 whole vanilla bean (or 1 teaspoon alcohol-free vanilla extract)
- ⅓ cup raw coconut oil, melted
- ⅓ cup agave nectar
- 1 tablespoon of peanut butter for the middle layer
Instructions
- Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness. If the ingredients hold together, your crust is perfect. Scoop out crust mixture into a 7” spring-form pan, or any baking dish. If it is not a
spring-form pan, line the bottom of the dish with saran/cling wrap to avoid the crust from sticking to the bottom. (I used 3 minispring-form pans for this specific recipe). - Press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
- Warm coconut oil and agave in a small saucepan (or microwave) on low heat until liquid. Whisk to combine.
- In the most powerful food processor/blender you own, place all filling ingredients (except peanut butter) and blend on high until very smooth. This may take a couple minutes so be patient.
- Pour about ½ of the mixture out onto the crust and smooth with a spatula. Add the peanut butter to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid (approx 2-3 hours).
- To serve, remove from freezer just minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with chocolate ganache toppings and crushed nuts as pictured.
- Store leftovers in the freezer.
Cherry Acai Smoothie
After my workouts, I love to drink a high protein smoothie packed with natural ingredients. One of my favourite tips for amazing smoothies any time of the year is to always have frozen fruits on hand at any time. That way, you can enjoy the fruits of any season regardless of the time of year. It took me some time to find a store which sells frozen cherries, my absolute favourite smoothie ingredient, but now I have a regular supplier that keeps me happy all year round!…
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By now, most of us have tried the wonderful chia pudding. What’s not to like about this lovely treat? Aside from having many winning flavour combinations, it is high in anti-inflammatory omega-3, protein and fibre. Chia pudding is also very versatile, and can be consumed for breakfast, snack or dessert. However, most recipes call for chia pudding to be eaten chilled, out of the fridge. Given this, chia pudding would not be the most ideal treat during the colder days… so here’s a twist on the classic chia pudding….
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Looking for an easy, filling, tasty make-ahead meal idea? This lentil and vegetable soup has been a go-to of mine for a few years now, and it’s a recipe I never tire of. It is wholesome, hearty and relies on easy-to-find fridge and pantry staples. It can be made ahead, frozen in portions and reheats perfectly. It’s a thrifty, budget-friendly meal (even if you opt to use exclusively organic ingredients) that’s suitable for those eating vegan, vegetarian, gluten-free, dairy-free and sugar-free. And, most importantly, it’s super-tasty!…
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I feel as though grapes are terribly under appreciated. There’s something about their familiarity that almost breeds contempt. Until recently their place was in the fruit bowl sitting on the kitchen bench. Mindlessly, I’d pick away at them one by one until a limp and shrived few were thrown away. They were the ugly Betty of the fruit bowl. Overripe bananas could always be used in banana bread, apples could be stewed with cinnamon, but what was a girl to do with unused grapes?
Well here’s the good news. There’s something special that happens when you roast a bunch of grapes. Their sugars caramelise, their skin puckers, and their flavour becomes surprisingly intense. When served alongside yoghurt, drizzled with their jammy cooking liquid, they are elevated to a whole new level. I know the concept of roasting grapes can seem a little strange to begin with, but stay with me. There are plenty of recipes using roasted grapes available and their versatility is breathtaking. From roast chicken to pizza, there are endless opportunities available….
