Cashew Cheesecake [Food Processor Attachment]
Get your cheesecake fix without any of the typical heavy or overly-sweetened ingredients, relying on the Vitamix to create both a flavorful and functional crust, and a creamy and decadent filling.
- 1 cup (120 g) raw almonds
- 6 (45 g) pitted dates
- 2 Tablespoons lemon zest, from 2 lemons
- 1 Tablespoon water
- 1 cup (240 ml) cashew milk, or almond milk
- 1 lemon, peeled, pith removed
- 2½ cups (375 g) raw cashews
- 2 teaspoons ground cinnamon
- 1 Tablespoon vanilla extract
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons roasted peanuts
- 1 pinch kosher salt, optional
1. Line the bottom and sides of a 7-inch (18cm) springform pan with parchment paper.
2. For the Crust. Place the almonds, dates, lemon zest, and water into the Food Processor Work Bowl and process until well combined. Mixture should be coarse and should hold together when squeezed lightly.
3. Once the crust is formed, press the mixture over the bottom of the prepared pan, coming up the sides about 1/4".
4. For the Filling. Place the cashew milk, lemon, peanuts, cashews, cinnamon, vanilla, coconut oil, and kosher salt into the Vitamix container and secure the lid.
5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
6. Pour the cashew mixture over the crust in the prepared pan, level the top with a spatula and refrigerate for at least 4 hours or until set. When ready to serve, carefully remove the springform ring, discard the parchment paper, and slice evenly.
7. Try serving each slice with fresh cut fruit, or with a drizzle of date syrup or raw honey.