Cashew Vanilla Cheesecake Recipe

September 7, 2017
Cashew Vanilla Cheesecake Recipe
Vegan. Gluten-free. Refined sugar free. Dairy free.
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5734 calories
446 g
3 g
422 g
119 g
147 g
1339 g
745 g
194 g
0 g
252 g
Nutrition Facts
Serving Size
1339g
Amount Per Serving
Calories 5734
Calories from Fat 3578
% Daily Value *
Total Fat 422g
649%
Saturated Fat 147g
735%
Trans Fat 0g
Polyunsaturated Fat 56g
Monounsaturated Fat 196g
Cholesterol 3mg
1%
Sodium 745mg
31%
Total Carbohydrates 446g
149%
Dietary Fiber 46g
185%
Sugars 194g
Protein 119g
Vitamin A
23%
Vitamin C
166%
Calcium
130%
Iron
227%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Crust
  2. 1 cup raw almonds
  3. 1 cup medjool dates, pitted
  4. Filling
  5. 3 cups raw cashews, soaked
  6. 2 large lemons, juiced
  7. ½ cup coconut oil, melted
  8. ½ cup Orgain Lightly Sweetened Almond Milk
  9. ¼ cup maple syrup
  10. 1 scoop Organic Plant Based Protein Powder - Vanilla
Instructions
  1. Start by lightly spraying a 9” cake pan with oil and lining with plastic wrap. Set aside.
  2. In a food processor, combine almonds and dates and process into a coarse meal. Transfer to cake pan and press into one even layer covering the bottom of the pan.
  3. Then, combine filling ingredients into a high speed blender. Blend on high until smooth. Pour into pan on top of crust. Place in freezer for 4 hours or until firm. Remove and let thaw for 30 minutes before removing from the pan. Top with seasonal fruit of your choice.
  4. Enjoy immediately!
Notes
  1. Will keep covered in the refrigerator for 5 days.
beta
calories
5734
fat
422g
protein
119g
carbs
446g
more
Orgain Clean Nutrition Blog http://blog.orgain.com/

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