Raw Cashew “Cheese” Cake

By Chloé Taylor-Blais

This is my FAVORITE raw food recipe. The consistency is creamy and light, with a soft chewy crust, a little tang and just the right amount of sweetness. It may even be better than real cheesecake!

(Recipe adapted from GoneRaw.com)


2 cups Raw Macadamia Nuts

½ cup dates, soaked

¼ cup dried coconut

3 cups Raw cashews, soaked

¾ cup lemon juice

¾ cup honey or agave nectar

¾ cup coconut oil

1 tsp vanilla

1 pinch sea salt

½ cup water

2 cups berries (any kind)

½ cup dates


In food processor, combine ½ cup of pitted dates (Medjool dates work best, soak in water for at least one hour to soften), macadamia nuts and dried coconut.

Process until a soft dough forms

Press crust into a spring-form pan


Warm coconut oil just until it turns to liquid. Blend oil, cashews, honey or agave, lemon juice, vanilla, sea salt and water until smooth.

Pour filling over crust and tap on the counter to remove air bubbles. Freeze until filling is firm.

Tip: The cake should be removed from the pan while still frozen.

Berry Topping:

Combine berries and ½ cup of dates in food processor (not the blender as the berry seeds will break down) until they turn to a jam consistency. Spread over cake.

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