Strawberry-Cashew raw cheesecake

Plating Palate: Strawberry-Cashew Raw Cheesecake

Desserts, in general, tend to benefit from a few different garnishes. To plate this Strawberry-Cashew Raw Cheesecake, I used small basil leaves, edible flowers, roasted pistachios, strawberry pieces, whipped coconut cream, freeze dried strawberry powder and strawberry sauce.




      For the Strawberry Cashew Cheesecake:

      • 2 cups cashews, soaked overnight
      • 1/2 cup filtered water
      • 1/2 cup maple syrup
      • 1/2 cup warmed coconut oil
      • 2 tablespoons lemon juice
      • 2 teaspoons vanilla extract
      • 1 teaspoon lemon extract
      • 1 tablespoon strawberry extrac
      • t 1/2 cup freeze-dried strawberries, ground
      • Pinch of sea salt


      For the Strawberry Sauce:

      • 1 package (about 14 oz.) frozen strawberries, thawed
      • 1/2 cup maple syrup For the Coconut Whipped Cream:
      • 1 (14 oz.) can full-fat coconut milk, chilled upside-down overnight
      • 1 vanilla bean, scraped For the Garnishes:
      • 1 handful edible flowers
      • 1/4 cup freeze-dried strawberries, ground
      • Dehydrated lemon slices
      • 1 handful small basil leaves
      • 1/4 cup pistachios
      • 1/2 cup strawberries, sliced.


      To make strawberry cashew cheesecake:

      1. Drain and rinse soaked cashews.
      2. In a high speed blender, combine cashews, water, maple syrup, coconut oil, extracts, lemon juice, freeze dried strawberries and sea salt.
      3. Blend until smooth and thick.
      4. Pour into a shallow 12x12 pan.
      5. Chill in the freezer until firm, about 1 hour. 
      6. Using a 1-inch round cookie cutter, cut out cheesecake circles.

      To make strawberry sauce:

      1. In a high speed blender, blend strawberries and maple syrup until smooth.
      2. If a thicker consistency is desired, reduce sauce in a small saucepan over medium heat for approximately 5 minutes.


      To make whipped coconut cream:

      1. Remove layer of cream from coconut milk can, leaving the water behind.
      2. Using a handheld electric mixer, beat the cream until soft peaks form, about 1-2 minutes.
      3. Fold in the scraped vanilla bean and chill until ready to use. 


      This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.

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