Raw cashew cheesecake
1 ½ cups macadamia nuts (pre-soaked in water for 4 hours if possible then rinsed)
½ cup dates
1 pinch sea salt
In a food processor blend together all ingredients until it reaches a sticky but crumbly consistency. Press into your cheesecake tin.
3 cups cashews (pre-soaked in water for 4 hours if possible then rinsed)
¾ cup lemon juice
¾ cup agave or honey
¾ cup coconut oil
1 tbsp vanilla extract
¼ cup of water to help blend – only use as necessary
1/ Put all ingredients into a food processor and blend thoroughly, using water to facilitate blending as required.
2/ When smooth, pour into crust and place in a freezer. Keep in the freezer until firm (about 2 hours), then allow to defrost in the fridge or on countertop before serving.
3/ You may like to top with berries or other fruit to serve.
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