1 cup nuts (I used a mix of walnuts, brazil nuts, and pecans)
8 medjool dates, soaked
1 tsp cinnamon
1 cup shredded coconut
1 cup soaked cashews
1/4 block (~4 oz.) firm tofu
4 oz. vegan cream cheese
4 oz. vegan sour cream
2/3 cup maple syrup
1 tbsp lemon juice
1 tbsp vanilla extract
Instructions
Soak dates in water (a few minutes is all they
need). Meanwhile, blend nuts, cinnamon, and
coconut together.
Once that blend is thoroughly mixed, add in the
dates (without the pits of course).
You’ll know when it’s done because it will go from
a crumble to a sticky lump.
Then press it into a pie mold and you’re done!
No need to pre-cook it. It’s ready to go just as
it is. Just add the pie insides! Truthfully, the
raw crust was tasty enough on it’s own, so I took
the extra and made it into balls.
Drain cashews and add them to the blender with the
rest of the ingredients.
Pulse until everything is perfectly pureed.
Then pour into the pie crust.
Spread it evenly, making a nice swirl with the
spatula.
Then bake for 20 minutes at 350, then 20 minutes
at 250 (so the crust doesn’t burn).
I stored it overnight in the fridge, covered in
saran wrap.
Originally Submitted
12/13/2012
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