This recipe for Raw Vegan Cheesecake is irresistibly creamy and delicious. Made with cashew nuts, Rokeby Farms Coconut Quark Yoghurt and flavoured with lime.
Featured in Desserts & Snacks Ingredients Base 1 cup medjool dates (pits removed) 1 cup dry roasted cashews Pinch of salt Filling 2x tub Coconut Quark Yoghurt 1 cup dry roasted cashews 1 tbs butter, melted Juice from 1 lime Method For the base combine ingredients into a food processor and process until mixture resembles dough. Press into base of moulds. Soak cashews in a bowl covered with water, leave for at least 10 minutes then drain. Add filling ingredients and drained cashews to the blender and blend until a creamy consistency. Pour onto top of base and freeze for 6 hours. Top with lime slices to garnish. Watch how to make it… Your browser does not support the HTML5 video tag.
