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Almost Raw Vegan Peach Cheesecake


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


  • 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


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.


  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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