Yes, it’s yet another raw vegan cashew cheesecake, folks. And you wouldn’t be here if you didn’t like them just as much as I do, now would you?
This cheesecake is processed sugar free, colorant free and full of healthy goodness like the mega antioxidant turmeric and mangos.
Once you get the flow of these raw vegan cheesecake recipes, it’s so easy to pimp it up as much as you want. I love it, it’s like the perfect base for so many things!
Here’s what you’ll need:
For the crust:
- 1 cup of pitted dates
- 1 cup of almond meal
- 1 tablespoon of melted coconut oil
- A sprinkle of sea salt
For the filling:
- 4 tablespoons of turmeric
- 1 can of fullfat coconut milk
- 3/4 cup of melted coconut oil
- 3/4 cup of maple syrup, agave nectar or honey
- the juice of one lime
- 250g (a whole pack) of cashews soaked overnight and drained
- 1 teaspoon of vanilla syrup
- 1 teaspoon of ginger
- 2 mangos
- fresh fruit for topping
- a pinch of sea salt
How to get it done:
First things first, you’ll need one of those cake or tart tins with a removable bottom.
Place all the crust ingredients into a food processor and blitz till nice and crumbly.
Put the crust mixture into the tin and press it down firmly.
Then, in a blender place all the filling ingredients EXCEPT for the turmeric, mango, and fruit for topping.
On a high speed, blend the ingredients together till creamy and no longer lumpy.
Pour half of the mixture into the cake tin and then add the mango and turmeric to the remaining mixture and blitz again till mango and turmeric are combined. (You should get a yellow shade of cashew cream)
Pour the yellow cashew cream on top of the white, and swirl around as much as you’d like to get the marbled effect.
Place in freezer for about 4 hours.
Before slicing and serving, take out of the freezer and let the cheesecake thaw out at least 20 minutes (no one wants to bite into ice. Oh and please don’t forget it out or it will collapse).
When ready to serve, add your choice of fresh fruit on top.
There you go! Easy Peasy! You’re going to love this cake. And no one needs to know that: A) It’s good for you. B) It’s not a real cheesecake. C) It’s got turmeric in it, ’cause that’ll just turn people off from the idea of having dessert for some reason.
Try this easy, quick and healthy raw vegan mango and turmeric cheesecake now! All the ingredients can be found in any regular supermarket in Dubai, it doesn’t necessarily call for a trip to the Organic Shop or whatever.
Go straight-up bananas with me and give this a try.
Oh and my Instagram account awaits a new follower in the form of you! Click this here link, matey. Aaargh.