Vegan Coffee Cashew Cheesecake (8 inch pie)
Recipe courtesy of Barclay Losse, Gather Nuts Team Member.
If we had to choose one recipe to tout the transformative and delicious magic of a plant-based diet, it might well be our Vegan Coffee Cheesecake. We start with Simple Almonds, aromatic Still Vibrato coffee, and the sweetness of dates to make a delectable crust, and top it with a smooth and creamy blend of Gather Nuts Coffee Cashews, vanilla, and banana. It sets overnight in the freezer, and voilà—a “cheesecake” to rival the finest New York deli, only better. Our version offers a generous serving of iron, vitamin e, protein, zinc, and micronutrients that can actually help lower LDL cholesterol. Have your (cheese)cake and eat it, too, one amazing forkful at a time.
1/3 Cup Gather Nuts Simple Almonds
1/3 Cup Pecans
1/3 Cup Walnuts
1/3 Cup Raisins
1 Tablespoon Cacao Powder
1 Teaspoon Still Vibrato Coffee Grounds
2 Cups Gather Nuts Coffee Cashews
1/3 Cup coconut oil (refined)
1/2 Cup Agave
1/2 Cup Lemon Juice
1 Vanilla bean or the equivalent in Vanilla Extract or Paste
1/4 Cup+ Still Vibrato Coffee
1 Ripe Banana
Put the Almonds, Walnuts, & Pecans in a food processor and pulse until they are broken up.
Put the raisins and dates, cacao powder and coffee grounds in and process until it looks like a vegan pie crust.
Pour that mix into an 8 inch spring form pan and press with a tart tamper to make the crust.
Put the cashews, coconut oil, agave, lemon juice, vanilla, coffee, and banana into a high speed blender and blend until it is smooth, almost like a vegan yogurt. Pour that mixture into the 8 inch spring form pan. Freeze overnight or for 12 hours.