Cheese cake without cheese? Yes, this vegan cheese cake is made with cashew nuts that provide the creamy soft texture! Fresh lemon juice and zest enhance the flavour, and the raspberry top layer will make your Valentine love you forever.
We’ve based this recipe on one of Sarah Britton’s favourites, and used the OmniBlend I with the 2 liter jug to make the crust and the cashew layer. You could also use the OmniBlend V, however use it with the 2 liter jug as it is suited for dry ingredients.
For the crust:
For the filling:
Line 4 ramekins with cling film.
For the crust, add the dates, almonds and coconut oil to the jug, and pulse. Pulsing is a better method as you're looking for a grind, rather than a paste. Pulse until you've reached a course grind, and divide over the ramekins.
Rinse the jug, and place it back on the OmniBlend. Drain the cashews, and add to the jug. Add lemon juice and zest. If the coconut oil is solid and or honey is solid, warm it briefly to make it runny, and add to the jug. Place the lid on the jug, and remove the cap, and use the tamper to ensure and even blend. (Never use the tamper without the lid!) Blend for 60 to 90 seconds, until you've got a very smooth consistency.
Divide half of the mixture over the ramekins, and then add the raspberries to the jug.
Continue blending until the raspberries are fully incorporated, scraping down the sides as needed with a spatula (make sure to switch blender off before scraping the sides), to create a beautiful pink mixture.
Divide this mixture over the ramekins, and then place them in the freezer to set, for about 3 hours. If you leave them longer, take them out of the freezer 20 minutes prior to eating.
Order your OmniBlend I - 2ltr Pro before Valentine, and you'll receive a nutmilk bag for free!