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Almost Raw Vegan Peach Cheesecake

Ingredients

Cream Cheese:

  • 2 c raw cashews soaked for two hours or more
  • ½ c vegan soy yogurt
  • ½ tsp sea salt

Crust Dry:

  • 2 c spelt flour
  • ¼ c coconut sugar
  • 1 tbsp arrowroot powder
  • ¼ tsp cardamom powder
  • ¼ tsp sea salt

Crust Wet:

  • 1/3 c coconut oil, melted
  • 2 tbsp stevia syrup (The author didn't include instructions for this.)
  • 2 tbsp apple juice, fresh
  • 1 tsp almond extract

Filling:

  • 1 c vegan cashew cream cheese (above)
  • ¼ - 1/2 cup coconut milk
  • 1/3 c fresh lemon juice and zest from two lemons
  • 2 c fresh peaches, sliced or chopped
  • 2 T raw agave, or to taste
  • 1 tbsp agar powder dissolved in 1 cup boiling water, cooled slightly

Peach Purée Topping:

  • 4 Medjool dates, soaked for 30 minutes
  • 1-2 cup fresh peaches chopped
  • ½ tbsp agar powder dissolved in 1/2 cup boiling water, cooled slightly

Instructions

Cream Cheese:

  1. Blend all together until smooth in a high speed blender or food processor. Place mixture in a large mason jar or glass bowl and cover with saran wrap. Place in a warm spot in your kitchen for 24-48 hours until the desired thickness. This cheese will last in a covered container in your refrigerator for up to three weeks.

Crust:

  1. Sift together dry ingredients, blend wet ingredients in separate bowl. Mix the wet into the dry and mix until crumbly and dough slightly sticks together. Press into a 9" pie pan and bake at 350º for about 15-20 minutes until it just starts to brown and you can smell the cardamom and almond. Take out of oven and allow to cool on a wire rack.

While the crust is cooling, prepare the filling:

  1. Blend all in the blender until smooth.

  2. Pour into cooled pie crust and allow to cool for a couple hours. After the cheesecake has set and thickened it's ready for the peach purée topping.

Peach Purée Topping:

  1. Blend all in the blender until smooth.

  2. Pour onto cooled cheesecake and return to refrigerator to set. Garnish with fresh peaches and toasted almonds.

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