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Dairy - Free Cashew Cheesecake

I want to write in all capital letters, cause I feel like shouting this from the roof tops.  This is AMAZING!  This really can replace cheesecake for all you lovers of the cheese out there.  This recipe even won over non cheesecake lovers! WHAT!  Yes!


1 prebaked pie crust
3 cups raw cashews
1/2 cup honey
1/2 cup coconut oil
1/2 cup lemon juice
2 teaspoons vanilla extract


Almond Pie Crust

3 Cups of almond flour
1 teaspoon salt
¼ cup grapeseed oil
2 tablespoons of honey
1 teaspoon vanilla extract
Mix all ingredients together, this crust recipe should be crumbly yet hold together when squeezed.  Add the crust mixture to the pie plate and pat it down on the sides nice and smooth.  Bake the crust in a 350* oven for about 14 minutes. Now start the Filling!

This filling will take some time to get it nice and smooth.  I use the Vitamix dry container to mix everything to a creamy constancy.  You can use a food processor.  Divide up your filling ingredients into two batches or more so you don't overwhelm the blender/processor.  Blend all the ingredients together, make sure you add a little wet and a little dry ingredients in each batch so it blends well. 

Pop this beauty into the refrigerator for at least an hour or two before cutting.  I have  made this a few days in advance and it turned out great on the day I served it.  This Cashew Cheesecake comes out to a grand total of 349g of carbohydrates!

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