This dairy-free, no-bake cheesecake is as good as the real thing. I’m torn between it and the Pomegranate Cheesecake (page 180) as to which one is my favorite. It takes only about thirty minutes to make once all the ingredients are ready, but it does require some inactive time: twelve to twenty-four hours to allow the cashews to ferment, and then four to six hours for the cheesecake to set in the fridge.
Ingredients
Crust
- 1 cup raw, unsalted almonds
- 3 fresh Medjool dates, pitted
- 1 tablespoon coconut oil
- Pinch unrefined sea salt
Filling
- 2 cups raw, unsalted cashews
- 1 cup filtered water
- 1 probiotic capsule or ¼ teaspoon probiotic powder
- 3 cups orange juice
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla powder
- 1 cup coconut oil
- ¼ cup plus 1 tablespoon lecithin (5 tablespoons)
- Thin slices of orange, with peel, for garnish (optional)
How to Make It
- For the crust, in a food processor, combine all crust ingredients, and blend until finely chopped. Transfer to a 12-inch spring form pan, and press over the bottom surface of the pan until it is firm.
- For the filling, in a medium bowl, combine the cashews, water, and the contents of the probiotic capsule (discarding the empty capsule shell) or probiotic powder; stir until combined. Cover with a lid or clean cloth, and let sit for twelve to twenty-four hours to culture.
- In a blender, combine the cashew mixture with the orange juice, maple syrup, vanilla powder, oil, and lecithin, and blend until smooth.
- Pour the mixture over the crust. Refrigerate for four to six hours, or until set. Garnish with orange slices if desired, and serve. The cheesecake lasts approximately four days in the refrigerator in a covered container.