Flannerys
classic-cashew-cheesecake

Classic Cashew Cheesecake With Almond Crust

This decadent cashew cheesecake recipe has been kindly provided to us by
Liana Werner-Gray – founder and author of The Earth Diet.
So easy to make, this cheesecake is vegan, gluten free, dairy free, soy free and refined sugar free!

Ingredients

Crust

  • 4 cups Flannerys Almond Meal
  • 5 TBS Flannerys Organic Maple Syrup

Filling

  • 3 cups Flannerys Organic Cashews, soaked in water for 3 hours
  • 1/2 cup lemon juice (approx. 2 large lemons)
  • 3/4 cup Flannerys Organic Maple Syrup
  • 3/4 cup Flannerys Organic EV Coconut Oil
  • 1 TBS pure vanilla extract
  • 1/8 tsp Flannerys Fine Himalayan Salt

Method

  • To prepare crust, in a large bowl, combine almond meal and maple syrup or raw honey. Mix together until moist. Press into 2-1/2-quart pie plate, evenly covering bottom and sides.
  • To prepare filling, in blender, combine all filling ingredients. Blend mixture until smooth and light, then pour into crust.
  • Freeze cheesecake for four hours before slicing and serving.

The Earth Diet Tips

  • Soaking nuts isn’t necessary, but it makes them easier to blend and creates a creamier filling.
  • Try using walnuts or macadamia nuts for crust with crunchier texture.
  • This cheesecake is ready to eat as soon as its assembled (it will be soft and lush) – freezing it just helps it to set and make it firmer.
  • For fewer servings, simply halve the recipe. You can also try making mini cheesecakes!
  • Cheesecake can be stored for 8 weeks in the freezer or 4 weeks in the refrigerator (if it lasts that long!).

For more healthy tips and tricks find Liana’s latest book in store at your local Flannerys or follow her on www.theearthdiet.com.

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