Raw Vegan Cheesecake Recipe
Try this delicious raw vegan cheesecake recipe at home!
Crust:
1 cup pumpkin seeds, soak overnight
1 cup sunflower seeds, soak overnight
½ cup pitted dates
1 tsp vanilla
1/8 tsp salt
Process all crust ingredients in the food processor. Press into cake pan. Set aside in freezer while preparing the filling.
Filling:
1 ½ cups raw cashews, soaked overnight
¼ cup lemon juice
3/4 cup coconut milk (creamy)
½ cup maple syrup
1 tbsp vanilla
1/8 tsp salt
Blend all filling ingredients until smooth. Pour onto chilled crust. Freeze for at least 4 hours. Thaw approximately 30 minutes before serving.
Mercy Ballard— Is the founder and Director of Years Restored Lifestyle & Learning. In 2006, she was diagnosed with celiac and rheumatoid disease. Prior to her diagnosis she had been having rapidly failing health. By God’s grace she was able to recover and her condition is in remission. In 2013, the Years Restored Lifestyle Center was founded. Its aim is to help restore people physically, spiritually and emotionally. Years Restored is located in the mountains of Northern California, where she lives with her husband Anthony.
