Spotlight on Healthy Recipes: Vegan Raspberry Cheesecake

Vegan Raspberry Cheesecake
Today we have the pleasure of welcoming back our friend Sophia Paul.  She is the author of the cookbook “The Yoga of Food:  Divine Recipes.”  We are happy to share another one of her delicious recipes.
Vegan Raspberry Cheesecake - tyentusa.com

V, Veg, R, D

Cream Cheese

2 cups cashews, soaked overnight, drained and rinsed

½ cup pro-biotic water kefir

2-4 tbl sp vegan yoghurt

½ tsp pro-biotic powder

¼ tsp salt

Put all ingredients in blender and blend till very smooth. You may have to scrape the sided and use plunger occasionally. You can leave the mixture in the blender to culture over night or up to 2 days if you are going to process it some more for the cheese cake recipe.

If you just want the cream cheese, transfer to different bowl to culture.

 

Vegan Raspberry Cheesecake

Crust

2 cups of almonds

1 tbsp vanilla extract

1 tbsp stevia

3-4 dried figs or dates

1 tsp ground dried orange peel

1 tsp cardamom

½ – ¾ cup melted coconut oil

Put all ingredients in food processor except the coconut oil. Process until smooth and combined and very fine, then start slowly pouring the coconut oil into the mixture, just enough for it to stick together.

Immediately divide into 3 small (4”)  or one larger  (6”) baking dished w removable sides. Press into bottom and smooth the top.

 

Cheesecake Filling

Previously prepared cream cheese

1 tbsp vanilla extract

1 tsp stevia

1/3 cup of melted coconut oil

1 lb frozen raspberries

Into your previously prepared vegan cream cheese mixture add the vanilla extract, stevia and coconut oil. Process till combined. Scrape part of it on top of the crust, next layer will be frozen raspberries and finish with another layer of cream cheese.

Place in refrigerator until firm. To serve, carefully cut around the edge with a sharp knife. Remove the side of the baking dish. Carefully cut under the crust and slide on chilled plate. Decorate with more raspberries, toasted almond flakes or coconut flakes.

 

About the Author:

Sophia has written and published several books on healthy living, nutrition, yoga, and meditation. She is a Doctor of Naturopathy with emphasis on Holistic Nutrition, a Reiki Master Teacher, and is a Certified Yoga Teacher with over thirty years of experience.

Sophia resides in the magnificent Colorado Rocky Mountains living a “Green Goddess Life” with her passion for healthy food and mindful living, gardening, caring for the environment, yoga, and meditation.

http://www.royalyogabailey.com/sophias-books.html

www.amazon.com/author/sophiapaul

 

Spotlight on Healthy Recipes: Vegan Raspberry Cheesecake
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