Cheesecake?

Raw Cashew CheesecakeIt’s that time of year again. Shavuot.  A holiday that falls just seven weeks after Passover when the Jews are given the Torah.    The Torah is compared to a “life of milk and honey”.  That is why for this holiday it is all about dairy which means cheese cake.

Sounds wonderful. Who wouldn’t love cheesecake? But what about for those of us who can’t or choose not to have dairy?  In comes the wonderful cashew.   From a hard cheese platter or lasagna enjoyed at Pure Food and Wine, to pesto, spreads and desserts the cashew is an integral ingredient to replace cheese.   This nut  is delicious and  fabulous for you too!  All nuts are beneficial  for you. They are a source for protein, fiber and minerals like potassium and calcium.  And yes, cashews are high in fat which our bodies need – just not too much.  You can read more about them at at one of my favorite resources: Worlds Healthiest Foods.

So why am I so stuck on cashews?  Because they make a delicious ‘cheese cake’.  Replace the typical graham cracker crust with almonds, and sweeten with maple syrup and you have a delicious vegan, gluten free option.

The version I make is raw and extremely easy to make.  You blend the almonds with dates to make the crust.  Then blend the cashews with coconut oil and dates.  For variety I blended in mango and then lightly mixed in blueberries.

So now even the dairy free can enjoy this holiday.

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