Need for speed
For this recipe, you’ll need to use a high-powered blender Cashew “Cheesecake” Squares
For as long as I can remember, cheesecake has been my most favorite dessert ever. So, when I decided to go vegan, one of the first things I wanted to experiment with was a dairy-free cheesecake. I’ve tried using tofu, plant-based cream cheese, and other interesting ingredients . . . but a cashew base is just perfectly rich and creamy. These squares are filled with delicious nostalgia and could definitely compete with your traditional cheesecake.
Note: You’ll want to plan ahead for this recipe! The cashews need to soak overnight before you make the cheesecake, and then the cheesecake needs to be frozen for 6 hours to overnight. It will be worth it!
Cashew “Cheesecake” Squares
Ingredients
- 1/2 cup raw almonds (or nut of your choice, such as cashews or peanuts)
- 3/4 cup rolled oats (gluten free if desired)
- 1 cup pitted Medjool or Deglet Noor dates
- 1/2 cup fresh blueberries or diced fruit of your choice (such as raspberries, blackberries, or strawberries)
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 1/2 cups raw cashews, covered in water and soaked overnight in fridge
- 1/2 cup full-fat coconut milk
- 1/3 cup pure maple syrup
- 3 Tbsp coconut oil, melted and cooled
- 2 Tbsp fresh lemon juice
- 1 Tbsp grated orange zest
- 1 tsp pure vanilla extract
- 1/4 tsp Himalayan pink salt
- 1 1/2 tsp colored powder: Butterfly pea flower powder (for blue) or pitaya or beet powder (for pink)
Nutrition
Per serving:
- calories261
- protein5g
- fat14g
- carbs32g
- sugar20g
- fiber3g
- sodium13mg
Directions
01
- Line bottom and all sides of 9 × 9 inch baking pan with parchment paper (or use a springform pan).
- Make the crust: [SETBOLD] In food processor, pulse together almonds, oats, dates, blueberries, cinnamon, and cardamom until well incorporated. The mixture should be thick and stick together when pressed.
- Evenly press crust over bottom of lined pan. Freeze for 20 minutes.
- Make the batter: [SETBOLD] Drain cashews and transfer to large high-powered blender (see “Need for speed”). Add coconut milk, maple syrup, coconut oil, lemon juice, orange zest, vanilla, and salt and blend until smooth and creamy.
- If you want your cheesecake squares to have swirls, set aside most of cheesecake batter in large bowl, leaving 1/4 cup in blender. Add butterfly pea flower powder, pitaya powder, or beet powder to blender and blend until smooth. Transfer colored batter to small bowl.
- Remove prepared crust from freezer and pour cheesecake batter over crust, spreading evenly. To add swirls, drop small dollops of colored batter across top of cheesecake and swirl them with toothpick or chopstick.
- Freeze cheesecake for at least 6 hours and up to overnight to ensure the cashews can be fully broken down and blended to achieve the creamiest possible “cheesecake” consistency.
alive Editorial
READ THIS NEXT
SEE MORE »
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
Tempeh and Mango Curry
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.