Vegan Cheesecake with cashews and walnut crust

Ingredients: The Walnut Crust

• ½ cup raw walnuts
• ½ cup almond flour
• 3 small pitted dates
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt

Ingredients: The No-cheesecake

• 2 cups raw cashews soaked in water overnight, drained and rinsed  
• 2/3  canned coconut cream shaken
• 1/2 cup pure maple syrup (or 1/4 cup sugar if you don't have real maple sugar, I have not tried honey)
• 1/2  fresh lemon juiced
• 1 tablespoon vanilla extract 

Instructions

Grease a 7” spring-form pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.

in the food processor add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor pulse until it comes together into a sticky dough, that will hold together. Press into the bottom of  7" spring form pan.

add the filling to the food processor, combine drained cashews, coconut cream, maple syrup lemon juice and vanilla. Mix with chopping blade on high for 3-4 minutes, scrape down the sides as necessary. It will be so smooth and creamy.

Pour the filling into the prepared pan over the crust. Place in the freezer for 6 to 8 hours. The filling will seem loose but will slice after frozen and will hold shape when thawed. 

Add fresh fruit as a topping and enjoy

Vegan Walnut Pate

• 2 cups raw walnuts, soaked over night
• 1/2 fresh lemon juiced
• 3 tbsp extra virgin olive oil
• 1/4 cup fresh cilantro with stems
• 2 tbsp dry dill
• 2 tbsp onion powder
• 1/4 cup of vegan mayo
  * Use food processor with chopping blade, adding walnuts, lemon juice, olive oil, dill, onion powder cilantro. Stop occasionally to scrape down the sides of the bowl with rubber spatula.
  
  *My favorite is served on a fresh tortilla with Vegenaise and a smear of good mustard, sweet onions, romaine lettuce and ripe tomato slices.
  
  ** Can be altered to accommodate a raw vegan diet

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