I’ve said it before but now I am definitely going to start sharing more recipes on this blog. I have always loved to cook and try out new recipes and I feel like this pandemic has really fueled a lot of people’s desire to cook more. I’m starting out with this vegan raw strawberry cheesecake that I made last week… and again this week. If you are turned off by all those terms in the title, let’s call it a fresh strawberry mousse pudding cake to put your delicate little heart at ease. Because that is what it tastes like. It’s actually basically a smoothie that holds the shape of a cheese cake because of the coconut oil. There is barely any added sweetener (just a bit of maple syrup) so it’s super healthy for you, right? I don’t know… I’m not a nutritionist, but I do eat this cake for breakfast and dessert. And lunch. It’s also gluten-free for those that like that. And I figured I’d match my outfit to the food, too. Might as well.
I based this off the recipe I found on Unconventional Baker, but I’ve made some modifications. This thing is super easy to make and you only need a blender and a food processor… or just use the blender gently to make the crust. You don’t want to make the crust into a fine pulp. Even though that might actually work too… and may be more reminiscent of a graham cracker crust. Try it, let me know.
Vegan Raw Gluten Free Strawberry Cheesecake
- Food Processor
- 8" Springform Pan
- 2 cups raw unsalted cashews presoaked overnight…. or for a few hours…. or for like 25 minutes in boiling water. The better your blender the creamery these will be.
- 6 tbsp liquified refined coconut oil (the kind with no coconut taste, though a coconut taste may be good too(?)
- 2-4 tbsp lemon juice depending on your preferred level of tartness
- 1 tsp pure vanilla extract
- 1/4 cup maple syrup (or other liquid sweetener)
- 1 ripe banana (the softer the better)
- 1 lb box of strawberries with leaves removed
- Put all the crust ingredients into a food processor and process until a coarse texture is achieved.
- Scoop the mixture into your pan or dish and push down firmly to form the crust. Try to not leave big holes on the bottom. You can also push it up against the sides too if you want that effect.
- Transfer to the freezer
- Put all the filling ingredients into a high speed blender and blend that baby until it’s smooth.
- Pour into your crust pan and spread as evenly as you can
- Put the cake into the freezer for a couple hours. If you lightly press on the middle of it and it isn’t gooey anymore, move it to the fridge to keep for a few days (if you can last that long).
Shirt: Standard Shirt in Striped Cotton Linen – Alex Mill (c/o)
Pants: Diego Slim Fit Linen Pant – Even Tide – StitchFix Men (similar)
Sunglasses: Remmy 52 in Honey Havanna – RAEN – $135
Watch: Minimalist Leather Watch – Shop Stay Classic – $35