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Raw Rainbow 'cheesecake' Recipe and Method - Vegan - Our Small Footprint
 In Dairy Free, How-to, Recipes

5 of my 6 kids suffer from CMPI (cows milk protein intolerance)  I’ve become very adept at making them special treats that they enjoy that will not make them feel sick!

It was my eldest Surreal’s 11th Birthday this month and I wanted to whip her up something that looked super fancy for her birthday.   Now that we are off grid and living rural, getting to a shop to buy specialty ingredients really isn’t feasible and I hadn’t planned ahead (Naughty Mum!).  So I did some googling, and I found a variety of similar methods and used what I had to make my version of a raw rainbow vegan cashew ‘cheesecake’!

raw rainbow vegan cheesecake dairy free

Vegan Rainbow Raw Cheesecake

 

Raw Rainbow Cashew 'Cheesecake' - Vegan

Layered raw cashew based 'cheesecake'.  Gorgeous chewy base and as many layers as you want coloured with fruits.

Keyword birthday, celebration, cheesecake, dairy free, rainbow, raw, vegan

Ingredients

Base

  • 1 cup Coconut - Dried
  • 1 cup Almonds - or your choice of nut
  • 1/2 cup Medjool Dates (Remove Pits and soak in hot water for 15mins)
  • 1 tbsp Coconut Oil

Filling

  • 4 cups Cashews - Raw (Soak for a minimum of 2hours, rinse)
  • 2 1/4 cups Coconut Milk - Tin
  • 3/4 cup Coconut Oil
  • 1/4 cup Maple Syrup or liquid sweetener of choice
  • 1 tsp Vanilla Bean Paste
  • 4 tbsp Lemon Juice

Colour Layers

  • 1 cup each of your choice of frozen or fresh fruit. Defrost if Frozen before blending

Instructions

  1. Line the bottom of a 23cm Springform tin (Use what you have, obviously the bigger the pan the thinner the layers etc.  Spring form definitely helps with getting the cake out in the end though!)

  2. Blitz all of your base ingredients in your food processor or Thermomix until it forms a smooth dough.

  3. Tip into your tin and press down evenly covering the entire base.  Place in freezer while you work on the rest.

  4. Place all of your filling ingredients into your Thermomix, food processor, or blender. Including your drained and rinsed cashews.

  5. Blend till smooth and creamy, stopping to scrape down the sides as needed.  Every tool will take different amounts of time to get the consistency smooth.

  6. You should have approximately 5 cups of filling mix, take 4 cups out of your blending tool, leaving 1 cup behind and put aside.

  7. Now comes the fun part!  For each cup of filling mix, you need to add a cup of 'colour'.  I chose to do lightest to darkest so that I didn't have to wash my Thermomix jug in between each layer.

    I started with a layer of Pineapple, then Mango, Pink Dragonfruit, Cherry and last layer of Blueberry.

    All the fruit was frozen fruit that I had in the freezer for smoothie bags!

  8. Smooth out each layer as you go, placing it in the freezer if its warm outside while blending the next layer.

  9. Place it in the freezer for at least a couple of hours before serving.  Its easiest to slice with a hot knife.

    Store it in the freezer and thaw it as you want to serve it!

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