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Matcha Swirled Lemon Cashew Cheesecake

September 02, 2014

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Although not a true cheesecake, this dessert has the rich texture and flavor reminiscent of cheesecake, and it’s both raw and vegan! Cashews and coconut oil provide the creamy base, with lemon and matcha adding just enough zing to make your taste buds clamor for more!

Adapted from kblog.lunchboxbunch.com

Ingredients:

Cashew Filling:

  • 3 cups cashews, raw (soak/drain before blending)
  • 1/2 cup grade B maple syrup (to make truly “raw” substitute raw agave syrup in place of maple)
  • 1/2 cup melted organic virgin coconut oil (refined or unrefined – both work)
  • 3/4 tsp salt
  • 2/3 cup freshly squeezed lemon juice
  • pinch of zest (for garnish)

green swirl:

  • 1/2 cup cashew filling blended with 1/2-1 tsp matcha powder

crust:

  • 3/4 cup raw walnuts
  • 1/2 cup dates (optional)
  • 1 tsp flax seeds (optional)
  • Matcha sprinkle to serve (optional)

Directions:

  1. Soak the raw cashews. For a quick soak, add nuts to a bowl and fill with hot water until covered. Add a pinch of salt and allow to soak for at least 30 minutes. I like to swirl the cashews in the water every few minutes to speed up the loosening process. For a long soak: soak in water for 4-6 hours. Quick soak should only be used if you have a high speed blender and use very hot water to soak.
  2. While nuts soak, start squeezing the lemons. You can also process the raw walnuts until fine and chunky – for use in the crust. If using dates, process those with the nuts and optional flax seeds. Grease a serving pan with coconut oil and press the walnut mixture into the dish until a loose crust forms. Place this dish in the freezer.
  3. Drain the cashews. Rinse. Add cashews to a blender or food processor. Melt the coconut oil and add it to the warm drained nuts in the blender/food processor. Start blending from low to high. Add in the maple syrup too. Keep blending until a chunky nut mixture forms. Blend on high until it begins to thin out a bit. Then slowly pour in the lemon juice and watch as the mixture suddenly becomes creamy and white. Keep blending until this mixture is silky smooth. This will take a few minutes, and occasional high blending speeds.
  4. Pull the dish from the freezer and pour out 3/4 of the mixture into the dish. Smooth it out.
  5. Blend 1/2 – 3/4 tsp matcha green tea powder with the leftover mixture – until smooth and green. Pour this matcha mixture over the white filling and swirl. Add lemon zest on top.
  6. Chill in the fridge until firm enough to slice. Serve chilled. Eat within 2-3 days. Serve with a lemon wedge and some match green tea sprinkled on top.

The post Matcha Swirled Lemon Cashew Cheesecake appeared first on The Daily Tea.



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