Raw Vegan Cheesecake - Rollin' Oats - Market & Cafe

Raw Vegan Cheesecake

Recipe by Rollin’ Oats Cafe Manager, Chef Ian Florence

Crust:

  • 2 cups brown sugar
  • 2 cups granola
  • ¼ lb Earth Balance butter substitute

In a medium sauté pan, add Earth Balance butter and sugar. Put onto medium-high heat until sugar is dissolved (it will look a little oily but that is totally fine). Add granola and slowly fold until totally bound together. While still hot, press the crust in a well-oiled spring form pan. (If you don’t have a spring form pan, you can use a regular pie pan).

Filling:

  • 6 cups raw cashews, quick soaked
  • 1 cup coconut oil, melted
  • 1 cup coconut milk
  • 1 cup condensed coconut milk
  • ¾ cup maple syrup
  • 3 Tbsp vanilla
  • 1 Tbsp lemon juice
  • ¼ cup raw sugar (optional)

Add all ingredients into a blender. Blend until silky smooth. This may take up to three batches to blend. In that case, add all the ingredients to a large mixing bowl before blending. After blending each batch, mix them together with a whisk then pour over your crust. Set your cheesecake in the fridge overnight for best results.

Strawberry Sauce:

  • 1 lb strawberries, quartered
  • ½ cup red wine vinegar
  • ¼ cup filtered water
  • ½ cup sugar

Add all ingredients to a sauté pan. Bring to a boil. Reduce heat to simmer and reduce until syrup consistency.