Vegan Raspberry & Cauliflower Cheesecake Recipe
When it comes to trendy vegetables, cauliflower is the new black. The nutrient-rich veggie is as versatile as it is delicious, being used to make cauliflower pizza, mash or rice. But it also makes a great base for cheesecakes – try it for yourself and see!
To make your own delicious cheesecake you will need a bowl, a food processor, a cake tin and a spatula!
Total Time: 3 hours
Prep Time: 2 hours
Cook Time: 1 hour to freeze
Total Time: 3 hours
- For the base
- 120 120 g raw, unsalted cashews
- 65 65 g additive-free shredded coconut
- 5 5 g stevia powder
- 60 60 ml freshly squeezed lemon juice
- 1 1 Tbsp melted coconut butter
- For the filling
- 310 310 g raw, unsalted cashews
- 0.5 0.5 cup coconut butter
- 300 300 g cooked cauliflower
- 125 125 g frozen raspberries
- 1 1 tsp alcohol-free vanilla extract
- 1 1 Tbsp freshly squeezeed lemon juice
- 1 1 Tbsp rice malt syrup
- 80 80 ml additive-free coconut milk
- 60 60 g fresh raspberries, for decorating
- Place the cashews in a bowl, cover with filtered water and soak for two hours. Drain.
- To make the base, place the cashews and shredded coconut in a food processor and blend until finely chopped. Transfer to a large bowl and stir in the remaining ingredients.
- Turn out onto a clean work surface and roll out into a dough. Press the dough evenly into a 16cm (6 1/4 inch) cake tin and place in the freezer for 30 minutes.
- To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth.
- Remove the base from the freezer and pour in the filling, using a spatula to smooth it over. Return to the freezer for 30 minutes, or the fridge for one hour, until set.
- Top with fresh berries and serve.
- This will keep for up to one week in the fridge, and two weeks in the freezer.
By Supercharged Food author Lee Holmes
Want to experiment with more raw desserts? Try making our No-Bake Blueberry Cheesecake!