Yes you read the title correctly friends. Raw. Vegan. Cheesecake. Minus the cheese (and all other dairy for that matter), gluten, and added sugar. Best of all, it is packed with protein, various vitamins and minerals, and antioxidants from blueberries and lemon. This recipe was inspired by something I saw from Whole Foods once, but I modified it a bit to make it perfect. This is one of the first times that a dessert I’ve tried making super healthy and guilt free has actually turned out better than expected. This recipe is truly amazing.
Before I share this with you, I want to give you a little insight as to why I decided to publish this recipe. I had a friend recently inform me that she has decided to go vegan (yay). However, she was concerned about protein sources, and if she would be consuming an adequate amount her new diet. When she asked me, I initially thought, what do you mean? So many vegan foods contain protein! Protein is everywhere, and it was like a montage of foods played in my mind as I responded to her message. I can see how it may be difficult for some people to understand the idea that vegan food contains protein because so many of us have grown up in a society where meat is the center piece to every dish. However, I can assure you that plant protein is everywhere, and is even considered by some scientists to be more beneficial for overall health than animal protein. In an effort to spare you from the boredom that may come with reading factual evidence justifying why plant protein is better, I’ll just list a few vegan foods that contain protein, and save the science stuff for my nutrition blog.
Vegan protein containing foods:
- Tofu, tempeh, seitan,
- Beans (black beans, garbanzo beans, edamame, etc)
- Legumes (Peas, navy beans, kidney beans, red lentils, green lentils, lentils in general, clovers, alfalfa, peanuts, etc)
- Nuts/ seeds (almonds, cashews, sesame seeds, flax seeds, etc)
- Vegetables (sprouts, broccoli, asparagus, corn, spinach, avocado (technically a fruit), etc)
So the reason why I consider this “cheesecake” to be high in protein is because (brace yourself) it contains tofu, flaxseeds, cashews, hazelnuts, and agar-agar (algae flakes that act to create a gelatinous texture). Despite the unique ingredients, it has been unequivocally determined to be delicious. Here’s the recipe:
- 1 pack silken tofu. (It comes like this)
- About 1 and 1/2 cup cashews
- 1/3 cup hazelnuts
- 1/2 cup golden flaxseed powder
- 1 tbsp agave (or maple syrup)
- 1 package blueberries
- zest of 1/2 lemon
- 2 tbsp water
- 1/2 cup almond milk
- 3 tbsp Agar-Agar flakes (you can get this at whole foods or on amazon)
- 1 cup dates
- 1 tsp vanilla extractNote * agave and blueberries are missing in the picture because they are optional. If you are allergic to blueberries and would like to use another fruit you most certainly can. Agar-agar flakes are in the spoon in the bottom of the picture.
- Boil about 3-4 cups of water in a sauce pan. Once water is boiled, cover 1/2 cups cashews and 1 cup dates with only enough boiling water. You may not need all of the boiling water for this. Set aside for 30 minuets.
- Put remaining cashews, hazelnuts, and golden flax powder into a high speed blender and pulse until it becomes a powder. Add water 1 tbsp at a time until mixture becomes firm. Press mixture into the bottom of a baking dish. This is your crust.
- Once dates and cashews are done soaking, drain the liquid into a sauce pan and turn it on high heat. Place the dates and cashews into a blender (don’t turn the blender on), and set aside.
- Add almond milk and agar-agar flakes to the sauce pan containing the soaking liquid and bring the mixture to a boil. Stir frequently to dissolve agar-agar flakes.
- Once boiling, pour the liquid over the dates and cashews in the blender. Add entire pack of silken tofu. Add vanilla extract. Blend ingredients together until throughly combined (about 1-2 minuets). Pour mixture over crust.
- Clean out blender. Add blueberries, lemon zest, and agave. Blend until smooth. Pour over cheesecake mixture evenly.
- Store in the fridge for 6-8 hours. The longer you keep it in the fridge, the better it becomes. Keeping it chilling in the fridge overnight works best. Serve and enjoy!