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.
Sunday, February 5, 2012
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.
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.
Posted by Alberta Art Classes at 3:55 PM