Tag Archives: cashews

Cinnamon Raspberry Cheesecake (Raw Vegan)

raw vegan raspberry swirl cheesecake

Happy Holidays! This year for Christmas, my mom put in a special request for me to bring a dessert over to the house. I asked her if she had anything special in mind, and she said she was hoping for one of my cheesecakes (she knows they are raw vegan and tries to avoid dairy and refined sugars). I asked if there was any particular flavor she wanted, and she said raspberry. My family members all seem to be crazy about raspberries. It must be genetic. 😉

raw vegan raspberry swirl cheesecakeraw vegan raspberry swirl cheesecake

This was my first real dessert project since finishing my raw cuisine courses with Matthew Kenney Culinary, so I thought it would be a fun way to put my skills to work. I was feeling pretty confident with my recently acquired knowledge about flavor balancing, food styling, and creating textures with good and authentic mouthfeel, so I set to work! I was able to put this recipe together surprisingly quick, and very please with the sampling of the different components along the way.

raw vegan raspberry swirl cheesecake

This raw vegan cheesecake is comprised of three parts: a crust, a cheesecake base recipe, and a raspberry sauce that I swirled in. The crust is a blend of dried fruit, nuts, coconut, and a pinch of cinnamon. It was dough-y and stuck together just like a good crust should. The main batter is cashew based and has a perfectly creamy texture with just the right balance of sweet and tangy, and a hit of vanilla. It really tasted like an actual cheesecake batter. The raspberry sauce was sweet and fruity. I added a pinch of cinnamon to that too, to tie it all together. The raspberry sauce was then swirled into the batter. Oh, it was so divine!

raw vegan raspberry swirl cheesecake

Dried date and pecan crust pressed into the bottom of the spring form pan.

This went over really well with my omnivorous relatives and received really good reviews. I was informed that my parents were keeping the remaining half of the cheesecake after dessert. I hope you enjoy this as much as they did. 🙂

Cinnamon Raspberry Swirl Cheesecake - Raw Vegan
A smooth and creamy raw vegan cheesecake with a cinnamon nut crust and an infusion of sweet and tangy raspberry sauce.
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Prep Time
20 min
Prep Time
20 min
Equipment
  1. 6 inch springform pan
  2. blender
  3. food processor (optional)
Crust Ingredients
  1. 1/2 cup pecans
  2. 1/2 cup dates
  3. 1/4 cup dried coconut flakes
  4. 1/4 tsp sea salt
  5. pinch of cinnamon
Base Cheesecake Ingredients
  1. 2 cups cashews, soaked for 4-6 hours or overnight
  2. 1/2 cup agave syrup
  3. 1/4 cup lemon juice
  4. 1/4 cup water or nut milk
  5. 2 TB coconut oil
  6. 1 TB vanilla extract
  7. 1/2 tsp salt
Raspberry Sauce Ingredients
  1. 1 cup fresh or frozen raspberries
  2. 1/4 cup agave syrup
  3. 1 tsp lemon juice
  4. 1 tsp vanilla extract
  5. pinch of salt
Instructions
  1. Combine crust ingredients in either a blender or food small processor until well combined and the consistency of a sticky dough.
  2. Spread crust mixture in the bottom of a 6" springform pan and pat down evenly and firmly. You can get it very flat and even with the smooth bottom of a drinking glass.
  3. Blend all base cheesecake ingredients until perfectly smooth and creamy. It should look like a cake batter. You may need to use a tamper if your blender has one.
  4. Pour the batter into the springform pan.
  5. Blend the raspberry sauce ingredients together until smooth. You can either mix the sauce into the cheesecake batter or reserve it to spoon on top of the plain cheesecake after it has set.
  6. Put the cheesecake into the freezer to firm overnight. Remove it 1-2 hours before you'd like to serve it so it can thaw a bit.
  7. Plate with extra raspberries and a light dusting of cinnamon.
Notes
  1. It is very important to soak the cashews for 4-6 hours before using them. This reduces the phytic acid content to make them more digestible and contributes to the smooth and creamy texture of the finished cheesecake. I can't promise that the texture will be the same if you do not soak the nuts!
A Taste of Two Plates http://tasteoftwoplates.com/

Spicy Mango Lime Kale Chips

kale chips

Mmmmmmm….. Kale chips. This is a great healthy treat! Feel like you’re snacking and sneak more leafy greens into your diet!

Best of all, since these are made in a dehydrator with a temperature below 118 degrees (Fahrenheit), all of the vitamins and enzymes remain intact! They are much healthier than kale chips made in an oven. I don’t bake my vitamins out, especially not from my greens!

This recipe turned out great. I made it as part of a class project to come up with my own kale chip recipe. They were slightly sweet, moderately spicy, and had just a hint of tanginess. They did not last long. I had a hard time not eating them out of the bowl when I was trying to photograph them. 😉

kale chips kale chips

Spicy Mango Lime Kale Chips
Serves 4
These kale chips are sweet, spicy, and tangy! They will give you a delightful kick int the pants, and you won't be able to stop eating them. 🙂
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Prep Time
30 min
Cook Time
10 hr
Total Time
10 hr 30 min
Prep Time
30 min
Cook Time
10 hr
Total Time
10 hr 30 min
KALE
  1. 1 large bunch of kale, de-stemmed, washed, and ripped into chip sized pieces
KALE CHIP SAUCE INGREDIENTS
  1. 1 cup cashews, soaked (2-4 hours)
  2. 1 ripe mango
  3. 1/4 cup lime juice
  4. 1 TB red chili flake
  5. 1 tsp agave nectar
  6. 1/2 tsp sea salt
  7. 2 TB water (as needed to blend)
Instructions
  1. Blend all ingredients in a high speed blender until well combined. The sauce will be thick, so you might need a tamper to help it blend. If it is too thick to blend, add a little water - 1TB at a time until you can get everything mixed.
  2. Pat your kale leaves with a towel to ensure there is no excess moisture on them. This will help the sauce stick better.
  3. In a large mixing bowl, combine the kale pieces with the sauce. Mix it up thoroughly with your hands (I wear rubber gloves) until everything is well-coated.
  4. Spread the kale out on some dehydrator sheets and dehydrate overnight.
Notes
  1. Nuts are best soaked to reduce enzyme inhibitors and phytic acid, and make them more digestible. However, if you are in a hurry and you can't wait the 2 hours for your cashews to soak, just use 1 cup raw cashews and about 3 TB of water.
A Taste of Two Plates http://tasteoftwoplates.com/

Creamy Carrot Soup with Dill (Raw Vegan)

Creamy Carrot and Dill Soup (Raw Vegan)

Down here in sunny Florida, winter is definitely over, and we’ve already had some warmer days in the 80s this year (don’t hate!). As such, I’ve been preparing lighter recipes to cope with the heat. This light and fluffy raw vegan carrot soup recipe will leave you satisfied, but not overwhelmed on a warm day.

Sometimes I wander around my local grocery store’s produce aisle (big shout out to Publix for always having great produce and striving to get more organics into their stores) and farmers markets and let the vegetables that are randomly placed next to each other inspire my recipes, and sometimes I like to select plants that are botanically related, as in the case of this carrot soup recipe, where carrot and dill pair wonderfully together. The rest of the seasonings and ingredients just fall into place nicely after that.

Light and fluffy raw vegan carrot soup with dill

Besides being delicious, carrots are also very beneficial to health. The name “carrot” comes from its primary nutrient, beta-carotine, which is an antioxidant that is important for prevention of cancer and heart disease. Carrots also stimulate and cleanse the liver, and help to lower cholesterol due to their high fiber content. Let’s all celebrate the carrot! 🙂 

Creamy Carrot and Dill Soup (Raw Vegan)
Serves 2
This light and fluffy raw vegan soup is both nutritious and delicious. It is satisfying without being overwhelming on a warm day. It is also quick to prepare.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 & 3/4 cups filtered water
  2. 4 medium organic carrots, chopped into 2-3" pieces
  3. 2 pearl onions, peeled
  4. 1 TB fresh dill, packed
  5. 1 clove AVC fermented garlic (substitution: 1 tsp garlic powder)
  6. 1/2 cup raw cashews (soak in water for a few hours for better digestion)
  7. 2 TB sun dried tomatoes
  8. 2 TB coconut aminos
  9. 1/4 tsp sea salt (or to taste)
Instructions
  1. Add all ingredients into a high speed blender (e.g. Vitamix, Blendtec, etc.)
  2. Blend on high speed until all ingredients are thoroughly blended.
  3. Serve and enjoy. 🙂
Notes
  1. My husband prefers his soup a little more watery than I do. If you'd like to thin it out, simply add a little more water.
  2. If you decide to garnish with some extra dill on top, it's very delicious. I ate that bowl of soup in the photograph right after I snapped the picture. 😉
A Taste of Two Plates http://tasteoftwoplates.com/