Recipe Select: Cashew CheeseCake

This vegan cake is not only beautiful, but it’s also delicious. The cashews create a rich, filling creaminess and, when paired with fresh lemon juice, oranges, and sweetened naturally, the result is practically divine.



  • 1 1/4 cups walnuts
  • 1 1/4 cups raisins

Cream cake

  • 1 peeled orange
  • Juice from 1 lemon
  • 2 cups cashews
  • 1/4 cup coconut nectar
  • 1/4 cup coconut oil
  • Pinch of Himalayan salt
  • 1/2 teaspoon vanilla extract


  • 1 cup pomegranate seeds



  1. Pulse the walnuts into powder in your food processor.
  2. Add the raisins and pulse until it all begins to stick together.
  3. Press into the bottom of a lined 9 inch spring form pan.
  4. Put in the fridge.

Cream Cake

  1. Blend all the ingredients until smooth.
  2. Taste and adjusting accordingly.
  3. Stir in a 1/2 cup of pomegranate seeds if you like, then pour onto your crust.
  4. Refrigerate overnight, or even better, 48 hours.
  5. Sprinkle with pomegranate seeds and serve!

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