Recipe: Strawberry Cheescake (Vegan and Raw)

Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest

Our first taste of summer has hit the produce aisles and home gardens!  I’m talking about those beautiful, deep red,  juicy strawberries that are so sweet and delicious.  My first bite of one of these, reminds me of the importance of eating in season, as the pale, hard strawberries you get in winter are put to shame by these late spring treats.  No recipe is needed for these natural desserts, but just in case you want to do something a little special with them, here is the perfect recipe:

Raw, Vegan Strawberry Cheesecake

(adapted from postpunkkitchen.com)

Crust
1/2 cup pecans
1/2 cup almonds
1/4 teaspoon salt
4 medjool dates, pitted and chopped

Filling
2 cups raw cashew pieces, soaked overnight (or at least 3 hours)
1/3 cup maple syrup
2 Tbsp water
2 Tbsp fresh lime juice
1/2 teaspoon vanilla extract
12 oz strawberries, hulled and halved
1/3 cup coconut oil, melted

Preparation:

Lightly grease a pie dish with coconut oil and set aside.

To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared pie pan. Refrigerate while you make the filling.

To prepare the filling, pulse cashews in food processor until crumbly. Add maple syrup, water, lime juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream.

Pour the filling into the pie crust.  Cover with plastic wrap and place in the fridge to set. Let set for at least 4 hours; slice and serve!