Cashew Vanilla Cheesecake Recipe
Vegan. Gluten-free. Refined sugar free. Dairy free.
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Amount Per Serving
Calories from Fat 3578
% Daily Value *
Total Fat 422g
Saturated Fat 147g
Trans Fat 0g
Polyunsaturated Fat 56g
Monounsaturated Fat 196g
Total Carbohydrates 446g
Dietary Fiber 46g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Start by lightly spraying a 9” cake pan with oil and lining with plastic wrap. Set aside.
- 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.
- 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.
- Enjoy immediately!
- Will keep covered in the refrigerator for 5 days.
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