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.
Jenn says
It looks perfect! Silky smooth and creamy dreamy. It’s true, dairy is the hardest – but I find I don’t even think about it anymore. There are plenty of great alternatives…like this decadent cheesecake!!
Carrie says
It’s hard to understand how any dessert with 32 grams of fat could be called healthy in any sense…..It looks delicious, but really!
Dreena says
In the scope of the book, and all of these recipes have been approved by Dr. Barnard. Mind you, it’s not a meal, it’s a treat.
Victoria Laine says
I know what I’m making for valentine’s treat! ;-D Thanks Dreena!! My mouth is watering.
Carrie, as Dreena said it’s a treat not a meal, however we can also keep in mind that nuts, rich in fat calories, also provide dietary fibre, unlike fatty dairy foods, and we know that dietary fibre helps with blood glucose metabolism. Nuts are typically more easy to digest than dairy as well.
Sarah C says
Dietary fat is not the enemy. Nutritionists (responsible ones, at least) no longer preach the “fat makes you fat” gospel that was all the rage in the 90s. Healthy fats like those from nuts (as here) are in fact necessary for brain and heart health.
Dianne says
I can’t wait to get this book! Based on this recipe, I can tell that all of your dishes are going to be incredible!
Dreena says
awww, thanks for that Dianne!
Becky Striepe says
Oh my gosh, this looks soooo rich and creamy. YUM!
Lorraine O Gloede says
I’m on a whole foods, plant-based, SOS-free diet. SOS means minimal to no salt, oil, and sugar. What could I use to replace the coconut butter?
Thanks.
Dreena says
Hi Lorraine, coconut butter is oil-free as it’s a whole foods product. I understand though, that you may be wanting to reduce the fat. If so, this recipe really isn’t going to work. The coconut butter is eseential to the cheesecake. I’d say make it, enjoy a small slice. 🙂
Dreena says
oh, and leftovers can be frozen!