If you follow me on Instagram you may be aware of my love for cheesecake – before I was diagnosed as a coeliac and found out I was intolerant to milk I used to absolutely love cheesecake and I think if there was a magic cure for Coeliac disease/milk intolerance it would be the first thing I go out and buy!
So with that in mind I have spent a lot of time researching on the internet trying to find gluten and dairy free recipes that actually taste like the real thing (Which has been a lot more difficult than I thought!) – The base is pretty easy but trying to find an alternative for the filling that doesn’t contain any milk products has been a pain! Here’s my attempt at a gluten free, dairy free and vegan raw cheesecake – No baking or oven necessary but you will need a food processor.
-1 and 1/2 cups almonds
-1/2 cup walnuts
-1 cup medjool dates
-1/2 tsp dessicated coconut
-3 cups cashew nuts
-1/2 cup maple syrup
-3/4 cup (melted and cooled) coconut oil
-1/2 tsp pink himalayan salt
-1 tsp vanilla extract
-1/2 cup fresh lemon juice
-1 cup raspberries + extra for decoration
- To start soak your cashew nuts in hot water and set aside – They will need to be soaked for a minimum of 3 hours but can be for up to 12 hours.
- For the base you will need to soak your dates in warm water for 10 minutes. Squeeze out any excess water and process in your food processor along with your almonds, walnuts and dessicated coconut until it all clumps together.
- Press the mixture into the bottom of your cheesecake tin and place in the freezer to set for 10 minutes whilst you make the filling.
- For the filling you will need to blend your soaked cashews, maple syrup, coconut oil, vanilla, salt, lemon and raspberries together until smooth.
- Pour the filling on top of your base and smooth down with a spatula.
- Decorate with raspberries or any other fruit and leave to set in the freezer for a few hours.
- Allow to thaw for 15 minutes before eating. I store my cheesecake in the freezer and take out slices when needed.