Do you remember when you began eating dairy-free?
I do. Mostly because I remember how much better I felt making that dairy-free switch. I’ve explained my journey in interviews and in my books. My journey to eating plant-based and vegan began with removing meats and eggs, and later dairy.
And, it seems this is a typical path to eating plant-based. For most people, meat isn’t nearly as difficult to remove as dairy. Why is that? Why does dairy have such a dietary hold?
This question is addressed in Dr. Barnard’s new book, The Cheese Trap. Last fall I introduced you to this book, and it’s releasing this month.
I’ve contributed the recipes for this book, which to be clear is not a full cookbook. It’s a dietary/health books with supplemental recipes. The recipes (all whole foods, plant-based) offer a rounded menu, with a focus on dairy-free alternatives to creams, cheeses, and meals incorporating cheese (ex: lasagna, pizza, dairy-free cheesecake).
I’m so excited to have worked with the good doctor on this book, and to finally share a recipe from The Cheese Trap with you all…
DAIRY-FREE CHEESECAKE with RASPBERRY SAUCE
Yes, I start with dessert. 🙂
Enjoy this plant-based, whole foods dairy-free cheesecake! I think it’s, divine…
Divine Cheesecake
Ingredients
Crust:
- 1 1/2 cups rolled oats
- 1/4 cup almond meal
- 1 cup pitted medjool dates
- 1/2 tsp pure vanilla extract
- 1/8 tsp sea salt
Filling:
- 1 1/2 cups soaked raw cashews soaked in advance, see note
- 1 cup coconut butter not oil
- 1/3 cup plain or vanilla non-dairy yogurt or unsweetened applesauce
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup pure maple syrup
- 1/4 tsp little scant sea salt
- 1/2 tsp lemon zest optional
- 1/2 tsp guar gum optional, see note
Instructions
- To prepare the crust, add all ingredients to a food processor. Pulse to get moving, and then process until the mixture becomes quite sticky, and will hold when pressed between your fingers. Transfer mixture to a lightly oiled spring form pan and press around the bottom of the pan (not the sides). For the filling, add all ingredients to a blender (high-powered blender is best). Puree until very, very smooth (stopping to scrape down blender a couple of times as needed). Pour mixture over crust and tip pan back and forth to evenly distribute. Cover pan with foil and pop in freezer to set (overnight, or 3-4 hours). Then, to serve, remove from freezer to soften at room temperature, about 1/2 hour. Slice, and serve as is or with berry sauce, p.. Makes one cheesecake, serving 8.
Notes
Raspberry Dessert Sauce
Ingredients
- 3 cups fresh or frozen raspberries see note
- 3 - 4 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- few pinches sea salt
Instructions
- Put berries, maple syrup (starting with 3 tbsp), vanilla, and salt in a saucepan over medium heat. Bring mixture to a slow boil, then reduce heat to medium-low and let cook for 15-20 minutes, until raspberries have softened and sauce has thickened slightly. Taste, and add additional maple syrup if desired. Serve sauce warm or cool (sauce will thicken more after cooling). Serve over “Divine Cheesecake”, p.. Makes about 1 1/2 cups.
Notes
Photo Credit: My sincere thanks to Nicole Axworthy for these beautiful photos.
Amy says
Hi Dreena!
I’ve made this recipe several times and my family loves it❤️
I’m wondering if you have a pumpkin version online… Or thoughts on adapting this one?
Thank you!!
Dreena Burton says
Hi Amy, I’m so happy you love it! Thanks 🙂 If you have Dreena’s Kind Kitchen, try the cheesecake in there, use orange sweet potatoes instead of yellow, and then add pumpkin spice to taste. Will work perfectly!
April says
Hi Dreena, I recently made your lemon lime cheesecake, turning it into a key lime version because I had a little souvenir bottle of key lime juice to use up! It was delicious. In that recipe the measure for the cashews is after they are soaked. Is it the same in this one? You just soak a bunch of cashews and measure out 1 1/2 cups after they have soaked? I soaked the full 1 1/2 cups, but the mixture seemed much thicker than the key lime version. It was still tasty though. It’s in the freezer now, but it would be nice to know for next time if I messed it up! Thanks for your recipes, they are my most used!
Dreena says
Hi April, thanks for the note. Yes, that’s exactly how I do it – I soak more than I need (refrigerating/freezing extra) and then measure what I need. It sounds like you did everything right! If you want to make it a little less dense next time, you could reduce the coconut butter just a touch. Hope that helps!
Karen Ricketts says
This is so delicious and turned out so creamy; perfect texture. The coconut butter was easy to make at home (just put coconut in a high-speed blender till it turns to butter; can add a bit of oil). I spread strawberry pieces over it; looked great and tasted even better.
Dreena says
Thank you Karen, so happy to hear you enjoyed it!