3 Layer stRAWberry Chesse Cake {dairy-free, gluten-free, raw)

StRAWberry Cheese Cake (or fruit of choice!) by Holistic Lacey

This cheesecake is the result of an afternoon in my test kitchen! I played around with a variety of recipes to create the perfect, dairy free cheesecake. This recipe is a nutrient dense powerhouse thanks to the collection of so many amazing ingredients :

Brazil nuts – Just 5 offers your daily dose of selenium, an important mineral.

Walnuts, nut butter and coconut oil – rich sources of healthy fats.

Cashews – very high in the amino acid L-Tryptophan which is made into serotonin in the body. Two handfuls of cashew is the therapeutic equivalent to a dose of anti depressant prescription drugs. 

Maple syrup – high in antioxidants and minerals like zinc and manganese.

3 layer StRAWberry Chesse Cake 

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What you’ll need… Shopping list

Walnuts & pecans (or nuts of choice), shredded coconut, nut butter, coconut oil, maple syrup, pink himalayan salt, cashews, coconut or nut milk, pure vanilla extract, pitted dates, lemon, fresh strawberries.

Holistic Tip: Use organic ingredients when possible for optimal taste and nutrition!

Ingredients

CocoNUT Crust

1/2 cup walnuts or Brazil nuts

1/2 cup pecans

1 cup shredded coconut

2 tbsp almond or nut/seed butter

2 tbsp  unrefined virgin coconut oil

1/2 tsp pink Himalayan salt

Optional to double ingredients for a thicker crust

Lemon Vanilla Filling

2 cups raw cashews, soaked in water for at least 2 hours, drained and rinsed

6 tbsp unrefined virgin coconut oil

1 cup homemade banana coconut milk (get the recipe here!) or nut milk of choice.

1 lemon, juiced

1/4 cup maple syrup

1/2 tsp pure vanilla extract

Strawberry Filling

1/2 the lemon vanilla filling

3/4 cups fresh strawberries

Strawberry Glaze

1.5 cups fresh strawberries

1 cup dates, soaked, pits removed

1 lemon with zest

1 tbsp maple syrup

pinch of Himalayan salt

1/2 tsp pure vanilla extract

Instructions

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Line a 9inch circular spring form pan with parchment paper.

To prepare crust, place all ingredients in a food processor or Vitamix and pulse until a sticky, crumble crust mixture is achieved. If processed too long, the mixture can turn into a nut butter! Press crust firmly into pan with fingers, and place in freezer to set.

To prepare the lemon vanilla filling, drain and rinse cashews. Blend cashews, oil, milk, lemon, maple syrup and vanilla until a smooth creamy texture is formed. Use the damper stick or stop the blender to scrape down the sides with a spatula.

When desired consistency is reached, remove half of the filling lemon vanilla filling and place aside.

Add the strawberries (3/4 cup) to the filling in the blender and blend until well combined.

Remove the pan from the freezer and add the strawberry mix from the blender. Spread evenly with a spoon or spatula. Use a large soup spoon to add the lemon vanilla layer on top into small dollops. Use the back of the spoon to spread the lemon vanilla layer evenly without mixing the two layers.

Or, if you like you can swirl the layers together by placing dollops of the white cream around the pan and then use a tooth pick or butter knife and get creative with your swirling. Set in the freezer for at least 1 hour, preferably 2.

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Remove cake from freezer, top with strawberry glaze and set for 5 hours, or overnight.

The next morning, I like to remove the size of the pan, let the cake sit for 5 minutes and then slice it evenly into slices which I then keep in a tupperware container in the freezer for easy access!

When serving, for a soft-creamy cheesecake, remove from freezer and let sit 15-20 minutes at room temperature.

Enjoy and be sure to comment below or add pictures of your own creations!

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Creamy Caesar Salad Dressing {vegan}

This is one of my favourite, can’t go without salad dressings. It is so creamy and might just be the best caesar salad dressing I have ever had. The best part is it’s homemade, which means it doesn’t include any of those preservatives or low quality oils and refined sugars found in most store bought dressings.

Next time you are going to a party, offer to make the caesar salad. No one will disagree, since it is usually loved by all. They will have no idea that it’s vegan or made with cashews.

Cashews not only give it the thick and creamy texture, but offer you  a boost of  the amino acid L-trypophan which acts as a natural anti depressant!

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photo from feedmephoebe.com

 

Creamy Cashew Caesar Salad Dressing

 

 

 

Ingredients

1.5 T capers, with liquid

2 cloves garlic (or try garlic scapes for a more mild flavour!)

2 T lemon juice

2 t dijon

1 T apple cider vinegar, preferable Bragg’s raw unfiltered

1 T light miso paste (made from soy beans, can be found at health food store or asian market)

1/2 cup raw, unsalted cashews, soaked for 2-3 hours

1/2 t salt

3/4 t pepper

1/4 cup water

1/2 oil

Directions

Soak cashew for up to 3 hours. Place all ingredients, except oil, in a blender and blend until smooth. Slowly begin adding oil. Add more water if required (sometimes the dressing is too thick for the blender.) Add more or less garlic based on your preferences.

Right now I am loving this dressing with fresh, soft, kale leaves, but it is just as great with mixed greens or classical romaine.

Feel free to add croutons or parmesan. I have also been making tempeh “bacon bits” which are amazing and satisfy just as much as bacon. The latter is also an option if you can get good quality.

photo from sondibruner.com

photo from sondibruner.com