The sweet, fruity flavor of the figs pairs delicately with the lemon; and as usual the creaminess from the cashews creates one unbelievably smooth end result that everyone is going to gawk at. Wait €“ can you gawk with your mouth? Well either way, you cant go wrong with raw vegan cheesecake.
If youre allergic to nuts you can use young coconut meat instead of cashews, and oats or buckwheat groats instead of pecans; hip hip hurrah for versatility in the kitchen!
Although you can serve this cheesecake the day after you make it, I seriously recommend letting it sit another day in the fridge so the flavours can develop (just make sure its covered). Its worth it, trust me.
FOR THE CRUST:
- 1 cup pecans
- 1 cup raisins
FOR THE CHEESECAKE:
- 2 cups cashews
- 1/3 cup melted coconut oil
- 1 cup dried figs
- Juice of 1 lemon
- 1/2 cup water, as needed
- 1/4 cup maple syrup, agave nectar, date paste or other sweetener (optional)
FOR THE TOPPINGS:
- Fresh sliced figs
TO MAKE THE CRUST:
- Process the pecans into a rough flour in your food processor.
- Add the raisins and process until everything begins to stick together.
- Press into the bottom a small spring form pan.
TO MAKE THE CHEESECAKE:
- Blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy.
- Scoop onto your crust and spread evenly.
- Put in the refrigerator, covered, for 1-2 days so the flavors can develop.
- Garnish with the fresh figs.