Watch this episode featuring Vegan Man’s creamy, decadent and healthy organic, raw vegan strawberry cheesecake. You will never guess what plant-based ingredient makes the cheese so creamy!
1.5 cup pecans
1/2 cup almonds or almond ﬂour
1/4 teaspoon salt
4–6 medjool dates, pitted & chopped
3 cups raw cashew pieces, soaked overnight (or at least 1 hour)
1/2 cup maple syrup
1/4 cup water or coconut water
1/4 cup fresh lime juice
1 teaspoon vanilla extract or 1–2 vanilla pods (alcohol free is preferred)
2 lbs. strawberries , hulled and halved – about 4 cups
3/4 cup coconut oil, melted
Coulis is a fancy word for pureed sauce
2 cups chopped strawberries 3 tablespoons maple syrup
Lightly grease a 9 inch pie pan with coconut oil and set aside.
Pulse nuts and salt in a food processor ﬁt with a metal blade. When nuts are small crumbs, add the dates and pulse until the dough holds together when squeezed between your ﬁngers. Firmly press crust into the bottom of prepared cake pan. Set aside.
Pulse cashews in food processor until crumbly. Add maple syrup, water, lime juice and vanilla and puree until very smooth, scrape the sides of food processor with a rubber spatula to incorporate all ingredients. Drop the strawberries through the top of the food processor and puree until incorporated or add 5–6 at a time. The ﬁlling will turn pink. With the processor running, add the melted coconut oil in a steady stream. This is key! If you add all the coconut oil at once, you will get huge chunks of coconut oil and your cheesecake will not set properly and will be missing that dairy feel. Pour the ﬁlling into the cake pan. It will look like a smoothie. Cover with plastic wrap and place in the fridge to set. Make sure it’s level. Set for at least 3 hours, but ideally overnight.
Add strawberries and maple syrup to food processor. Pulse until small strawberry chunks. Refrigerate. Cheesecake and coulis can be enjoyed for up to 5 days after if refrigerated.