This Vegan Raspberry Cheese Cake Doubles up as delicious and suited to a vegetarian/vegan diet. Don’t expect the usual sugary tastes this one will challenge your taste buds. If you’ve an open pallet you will love it like I do 🙂
If I get enough interest I might do a whole series of vegetarian dishes, So comments below if you would like that.
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You will Need
For the Base
1/2 to 2/3 cup of Walnuts (Pecans will do)
1/2 to 2/3 cup of Dates
1/4 Teaspoon of Sea Salt
Filling
1.5 Cups of UN-SALTED Cashews, Soaked overnight in the Juice of 2 Fresh Lemons
1 Teaspoon Vanilla Extract (not essence)
1/3 Cup of Coconut Oil, melted (a vegetable shortening will also do)
1/3 Cup of Honey
1 Cup of Fresh OR Frozen Raspberries.
Go for it and Enjoy PLEASE COMMENT But only if it goes Well.
Steve
