This was my first time making vegan cashew cream and let me tell you I am impressed! It was a little intimidating at first but now that I have this under my belt I will be making this way more often. I have a dairy allergy so I haven't been able to enjoy cheesecake for sometime unless I used a vegan dairy substitute. While those are delicious and have their place, a raw vegan version of cheesecake is great to have in your recipe arsenal! This Strawberry and Elderberry tart is so delicious! You may want to double the crust as it is one of the best things I have ever eaten! ❤️
You will need a good blender or food processor to get the mixture to the creamy cheesecake like texture. I actually ended up using my food processor first and then switching to a blender. (A Vitamix is definitely on my holiday wishlist!)
I hope you step out of your culinary comfort zone and give this raw cashew tart a try! You won't be disappointed!
1 3/4 cups pitted dates
1 cup oats
1/2 cup shredded coconut
4 tablespoons refined coconut oil (melted)
1 teaspoon cinnamon
1 1/2 cups raw cashews (soaked at least 4 hours)
1 1/2 cups strawberries
1/4 cup coconut oil (melted)
1/2 cup coconut cream
2 tablespoons lemon juice
2 tablespoons Göod Berry Co. Elderberry Syrup
2 tablespoons monk fruit or sugar of your choice
2 teaspoons vanilla extract
1/2 teaspoon Himalayan pink salt
2 teaspoon RawNice Beet Powder (optional for pinker color)
Using a food processor blend dates until finely chopped. Then add the oats, coconut and cinnamon. Blend on high until combined. Melt the coconut oil and add to food processor while pulsing the date mixture until it starts to clump together. Press by the 1/4 cup into small tart pans or into one 9" tart pan with removable bottom.
Set aside a few tablespoons crust mixture for garnish*
The night before or at least 4 hours prior to making this recipe cover raw cashews with water and place in the refrigerator.
Using a food processor, blend drained cashews, melted coconut oil, coconut cream, strawberries, elderberry syrup, lemon juice, sugar, vanilla extract and salt. Blend on high until you have a smooth creamy texture. If your food processor isn't able to get your mixture to the consistency you want, transfer the mixture to a blender and mix until smooth. This may take several minutes.
Pour the filling into your prepared tart pan(s). Smooth top with spatula. Refrigerate for 4 hours or until set enough to slice.
Decorate with fresh fruit, coconut cream and a few sprinkles of left over crust.
Recipe adapted from Barbara Just* www.barbarajust.pl