How long does raw spinach cheesecake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw spinach cheesecake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw spinach cheesecake [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw spinach cheesecake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw spinach cheesecake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

3.4K Views 10 years ago

Raw Spinach Cheesecake
[Vegan]

HM By: Hana Mendes

Author Bio

Hana Mendes is a mum and creator of the food blog Nirvana Cakery. She shares... Read More

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Raw Spinach Cheesecake [Vegan]

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Have you ever enjoyed a savory cheesecake? It's pretty much a complete meal in cake form! This particular cake includes a delicious sun-dried tomato and sunflower seed crust, cashew cheese filling, and spinach. It's also flecked with nutritional yeast for some added cheesy goodness. We guarantee you've never had a... Read More

Ingredients You Need for Raw Spinach Cheesecake [Vegan]

For the Crust:

1 cup sunflower seeds
1/4 cup flaxseed
1 cup sun-dried tomatoes
1/2 teaspoon oregano
1/4 teaspoon sea salt
1 tablespoon olive oil

For the Cheese Layer:

2 cups cashews, soaked for 3 hours
1/2 cup water
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1 garlic clove
1/2 teaspoon sea salt
Freshly ground black pepper
2 cups baby spinach (2 cups)
Small bunch of fresh basil

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How to Prepare Raw Spinach Cheesecake [Vegan]

Place cashews into bowl, cover with water and leave to soak for 3 hours. Rinse well under running water and drain.
Place the sun-dried tomatoes into bowl, cover with boiling water and leave to soak for about 20-30 minutes. Drain once soft.
In a food processor or blender, process sunflower seeds until broken down, but not completely ground. Add drained sun-dried tomatoes, flaxseed, oregano, sea salt, and olive oil and process until the mixture sticks together.
Press the mixture evenly onto bottom of a spring-form round cake tin and set aside.
Place cashews into blender with water and lemon juice and blend until smooth and creamy. Add nutritional yeast, garlic, sea salt, and black pepper and blend again. Finally add washed spinach and basil and blend just until incorporated.
Spoon the mixture onto the crust layer and smooth out the top. It will be of thick consistency.
Place into freezer for about 3 hours to set.
Remove from the tin once set and serve.