raw cashew cheesecake ______________________________ for the crust: 1/2 cup raw pecans (pecans don't require soaking) a little more than 1/2 cup soft pitted dates 1/4 cup raw flaked coconut tiniest pinch of sea salt for the filling: 3 1/2 cups raw cashews (soaked & drained) 2/3 cup agave nectar 2/3 cup extra virgin coconut oil 2/3 cup fresh lemon juice 2 teaspoons vanilla extract or 2 vanilla beans, scraped
2 1/4 cups raw cashews, soaked 2+ hours 2 1/2 Tbsp fresh lemon juice 2 Tbsp nutritional yeast 1 tsp onion granules 5 cups of water in a large bowl and add the cashews. Soak for at least 2 hours. After soaking the cashews, drain and discard the soak water. Place the cashews in a high-powered blender. Add lemon juice, nutritional yeast, onion granules. If for sweet, omit the nutritional yeast and onion. Blend high until smooth and creamy. can take 1-3 minutes. Store in fridge for 3-5 days.