I wasn't sure what title to give this recipe, because it's really awesome and delicious, but how do I get across the gist of it in one name? I can't call it Raw Vegan Cheesecake With Swirls Dyed by Beet and Carrot Juice — no one would click that! Well ... almost no one (I would click it). That sounds cool to me. But we are getting off track. I will explain the recipe now. This cake is freaking TASTY. The base is your regular ole cashew cream, except I sweetened it with fresh orange juice, then divied it up into different mixtures, adding beet juice to one and carrot juice to another. Thus you wind up with a pink or reddish mix, an orange one, and a cashew colored one. You swirl 'em all together and you get this gorgeous, healthy cylinder of yum. Plants are awesome.

Cashew Cream Cake With Fresh Juicy Swirls [Vegan, Raw, Gluten-Free]

$2.99
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Ingredients

Crust:
  • 1/3 cup pecans
  • 1/3 cup dried coconut shreds
  • 2/3 cup medjool dates
  • 1 teaspoon rosemary leaves (optional)
Base:
  • 1 cup cashews (preferably soaked for 2-4 hours)
  • 1/2 cup fresh orange juice
  • 1 teaspoon chunk ginger root
  • 3-4 tablespoons melted coconut oil
  • 1 tablespoon lucuma powder (optional)
Extras:
  • 1/4 cup fresh beet juice, as needed
  • 1/4 cup fresh carrot juice, as needed

Preparation

To make the crust:
  1. Pulse the pecans, coconut and rosemary (if using) in a food processor until they become small crumbs. Add the dates and process until it all sticks together. If it's too crumbly, add more dates. Press into the bottom of a lined springform pan; the one I used is about 7 inches. Put in the fridge.
To make the cake:
  1. Blend the base ingredients together until smooth. It should be like thick yogurt at this point; if it's not, add more cashews or coconut oil. Separate the mixture equally into 3 bowls.
  2. Scoop one of the portions back into your blender and add 3 tablespoons of beet juice, then blend until smooth. Keep adding beet juice if you want, but if it starts getting very thin add more cashews or coconut oil. Scoop this pink/red mixture back into a bowl. Do this same process with the carrot juice. You should now have one beet juice mixture, one carrot juice mixture, and one plain mixture.
Assembly:
  1. Take the springform pan out of the fridge, and have your three mixtures ready with a spoon for each. To get the swirl effect, just fill up the pan with spoonfuls of each mixture until you run out. Then run a chopstick through it all in whatever pattern you like. Or simply pour them in one after the other to get a layered look. Either way it's gonna taste great. Let it set for at least 24 hours in the fridge so it can develop flavor, then decorate and enjoy!

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