Finally took the new Vitamix out for a test run by pureeing cashews into the creamiest cheese-cakey filling ever.
It so beats “regular” cheesecake. Which does seem very regular in comparison to this scrumptious concoction.
Check out that crust, first of all. It is just ground walnuts and medjool dates, with a sprinkle of dried unsweetened coconut. Less is more.
Complete with a raspberry/blueberry compote, which couldn’t be easier to throw together.
Yeah, you won’t regret making this.
Vegan Vanilla Bean Cheesecake with Berry-Chia Compote
Adapted from The Vegetarian Times magazine, July 2008
1 ½ cups raw cashews
½ cup pitted Medjool dates (I used 5-6 large dates)
¼ cup dried, unsweetened coconut
6 Tbs. coconut oil, melted (gently warmed)
¼ cup lemon juice
¼ cup agave nectar
The scrapings of 1 vanilla bean or 1 tablespoon of vanilla extract
This was absolutely the bomb. So delicious. Vanilla beans running throughout and the lemon juice do well to lighten an otherwise decadent dessert. The tart berry compote–with chia seeds, full of fiber and other goodness–contrasts the subtle sweetness of the cake perfectly. One slice is so satisfying and chock-full of healthy fats. Do not fear the fat.
I will definitely make this again. Even my die-hard cheesecake-loving brother ate it without question. I’m not sure if he even suspected it was anything less than the cheesecake he knows and loves.
Vegan or not, you will be the most popular person at whatever party you bring this to… or, the most popular person in your house if you just make it for fun!