Vegan Blueberry Cheesecake

Name: Vegan Blueberry Cheesecake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cups almonds; Pinch sea salt; 2 cups pitted Medjool dates; 3 cups cashews (soaked in water overnight and drained); 1/4 tsp sea salt; 2/3 cup melted coconut oil; Seeds of 1 vanilla bean (or 2 teaspoons vanilla extract); 1/4 cup freshly squeezed lemon juice; 1/2 cup agave nectar; 2 cups blueberries; 2 teaspoons freshly squeezed lemon juice; 2 tablespoons agave nectar or pure maple syrup

Published: Jul 3, 2014 · Modified: Feb 22, 2018 by Richa 79 Comments

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If you think authentic cheesecake flavor is impossible without the cheese, think again. Raw cheesecake happens to be one of the most authentic tasting raw desserts, thanks to the magical combination of cashews and coconut oil. The cheesecake is easier to prepare in a high-speed blender than a food processor, but the processor can work if that’s what you have. Just be sure to soak your cashews overnight! If you don’t have cashews, macadamia nuts are a perfect substitute.

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Gena Hamshaw, who blogs at the full helping, has a book out to introduce you gently to adding raw foods to everyday options. Choosing Raw: Making Raw Foods Part of the Way You Eat

What I like about this book is that it gradually introduces you to raw options. The book is not about eating entirely raw all the time. It makes it easy to add the raw and regular plant based meals to everyday options and allows you to choose your way of healthy eating. There are chapters that take you through “Tried and tested” recipes with everyday cooked food mixed with some raw, the next level introduces you to “something new” and then takes you to the “Brave new world” of raw food.

The book has chapters on nutrition and Myths and misconception which cover information on protein, questions about soy, fats, oils and more. There is a dizzying amount of information on the web and extreme ideas about some of these topics. I was very happy to see a balanced perspective on the topics in the book.

I have followed Gena’s blog for a long while now and have been continuously impressed with the knowledge she has to share. Her posts are insightful, food simple and delicious and the blog humble and welcoming.

I made a couple of recipes from the book and have book marked a bunch more to try this summer like Mesquite glazed Tempeh, Raw Carrot Falafels, a couple of the dressings.

The decadent Blueberry cheesecake was made into personal tarts so I could keep some for hubbs later. (pictured above) Quinoa Meatless balls served with zucchini badly made into wide pasta. I don’t have a spiralizer or julienne peeler :). The meatballs come together very easily and can be added to anything.

Caesar dressing from the Dinosaur Kale and Bean Salad. Tossed in some chickpeas and peppers and made Rainbow Chard wraps.

Gena is a nutritionist and everything in the book comes from research and not claims. She also tells you her story through her eating disorder, fully raw to the mixed raw diet which is written very honestly and the story is very engaging. There are 125 recipes, 21 meal plans, and absolutely beautiful photography in the book by Hannah Kaminsky.

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5 from 1 vote