![Raw Vegan Cheesecake Recipe with Cashews [Oil Free, Refined Sugar Free, Candida diet Friendly]](https://www.nutriplanet.org/wp-content/uploads/2018/03/Cake-Cashew-Blue-Ombre-1625-Edit-2processed-1-150x150.jpg)
Description
I give you no-bake gluten free vegan cheesecake recipe that is also refined sugar free and Candida diet friendly. It is delicious and has perfect texture, i.e. it doesn’t fall apart when kept out of freezer for a period of time.
Ingredients
Scale
CRUST
- 30g (1.06oz) walnuts
- 20g (0.7oz) rolled oats
- 1 tbsp. additive-free peanut butter
- 1 tsp. coconut nectar
FILLING
- 1 cup (135g, 4.8oz) of raw cashews, soak
- 1½ tbsp. lemon juice
- ⅛ tsp. Himalayan salt
- 25g coconut puree (manna)
- 2 tbsps. birch xylitol
- 80g (2.8oz, ⅓ cup) unsweetened almond milk
- 30g (1.06oz) rolled oats
Instructions
- First, soak cashews for at least 2 hours, then rinse and drain.
- For the crust, process walnuts with a bit of Himalayan salt in food processor until fine crumbs. Then add the remaining crust ingredients and process until you have homogeneous batter that sticks together when squeezed between fingers.
- Press the crust batter into a small 11 cm (4 inch) springform cake pan and put into freezer until you make the filling.
- Next, for the filling, soak rolled oats in almond milk for about 10 minutes before adding them to the other filling ingredients. Alternatively, grind your oats into flour or use oat flour instead.
- Then, process soaked cashews with all the other filling ingredients in a blender or use immersion blender.
- Now, pour the filling onto the crust and spread it out evenly.
- Finally, put the cake into freezer for 4-6 hours.
Notes
One serving has 5.1 GL points.
I included 10 grams of coconut manna for the top swirl into the calculation above.
Now, if you want to keep your daily fat intake in healthy range, only have a tablespoon of flax or chia seeds and about 10 grams of other nuts/seeds on a day you eat a piece of this wonderful vegan cheesecake.
Nutrition
- Serving Size: ⅛ of the cake
- Calories: 204 kcal
- Fat: 15.2g
- Carbohydrates: 12.3g
- Fiber: 2.07g
- Protein: 5.78g
