Raw Vegan Blueberry Cheesecake

Mouthgasmic RECIPES from the Garden

Food is one of the most fundamental importances in life, but it’s also an artistic process! Just as with beauty, delicious food is also in the eye of the beholder. Thus the “perfect” recipe is subjective and different to every body, whether that be because of taste preferences, dietary commitments, or allergies.

"Recipes" have to be tweaked and tailored to the individual to make truly amazing food! For this reason, we provide ingredients and methods, but not exact quantities and ratios. We like LOTS of flavor so we use lots of ingredients, but you can add more or less, include or exclude whatever you want according to your tastes. It's fun to cook from a creative perspective rather than to copy someone else’s version of great food!

We're not here to tell you what your flavor palette is. We aim - through beautiful photos and unique food formulas - to inspire you to play with your food!

Ingredients for Crust:

• almonds

• pitted dates

• pinch of pink Himalayan salt

• Optional: shredded coconut, lemon juice, cayenne pepper

Ingredients for Filling:

• cashews

• coconut oil or coconut milk

• lemon juice

• 1/2 teaspoon cinnamon = 1/2 cinnamon stick

• agave syrup or honey

• optional: frozen bananas, vanilla, or almond extract

Ingredients for Topping:

• blueberries

• agave syrup

Method:

1. For the crust, soak the almonds and dates for several hours. Drain, and pulse together in a Vitamix or food processor until crumbly. This is a basic version that you can then press into a pie plate. You can add shredded coconut, lemon juice, and a pinch of pink Himalayan salt to the mix if you feel fancy. Salt enhances flavors, while lemon juice helps blend them and makes it taste fresh and brighter. If you like surprises, you can even add a speck of heat with some cayenne!

2. For the creamy cheesecake layer, soak a few handfuls of cashews for a few hours or overnight. Soaking nuts makes them more digestible as well as easier to blend into a smooth cream. Drain. Blend the nuts with a blob of coconut oil or some coconut milk for creaminess, agave syrup for sweetness, and lemon juice for a citrusy pop until smooth. You can decrease the coconut oil or milk and instead use frozen bananas instead for more flavor while maintaining the desired texture! You can also add an extract like vanilla or almond if you want to. Spread the cashew cream on the crust.

3. For the blueberry puree, blend fresh blueberries with agave syrup. Spread the blueberry puree on the cashew cream. 4. Cover the cheesecake, and freeze for at least 3 hours.

5. Remove from freezer at least 15 minutes before you want to cut and serve it. Extra blueberries and mint leaves make beautiful garnishes!

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