We have had glorious weather of late. Clear, sunny skies with cold temperatures, but I don't care. I can put on a sweater, but I can't make my beloved Sun come out in these parts. I have been dabbling in cashews recently. This is a Raw Blueberry Cashew Cheesecake. Very, very good.
This is what I did:
I soaked 3.5 cups of cashews in water overnight.
In the food processor, I pulsed the cashews(reserve 1/2 cup for cream topping) into a fine paste and added through the top:
1/2 cup agave syrup
3/4 cup coconut oil, melted
1/4 cup water
vanilla paste, a lot, maybe 2tbls
juice from one Meyer Lemon and the zest
about two cups frozen blueberries
I blended it until it looked like a thick, purple smoothie and put it into this crust:
1/2 cup raw walnuts
1/2 cup raw almonds
1/4 t sea salt
1/4 cup golden raisins, you can use dates, dried fruit, anything like that
1 t almond extract
I blended in the food processor until it stuck together and lined my favorite pie plate because spring form pans scare me.
I spooned the filling into the pie plate, covered it and put in the fridge for 3.5 hours.
The Cream
1/2 cup soaked cashews
1/2 cup water
2 Tbls agave syrup
2 Tbls high quality vanilla paste
1/4 coconut oil melted
Again, blended until smooth and then whipped it up a bit. I put it in a container and refrigerated it. After the pie had set for 3.5 hours, I spread the cream on the top and let it set until we ate it. I mean devoured it.
I also made a sauce to go with it:
2 cups fresh blueberries
3 Tbls agave syrup
juice from one lemon
a lot of cinnamon, maybe 1 1/2 Tbls
I blended this up in the little chopper and served it with the cheesecake. It tasted fresh and alive. Really yummy.
Try it. Really. So good.
Xo.
Posts
