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.
Kristie says
Can I substitute xanthum gum for the gear gum?
Kristie says
Oops. Meant to write guar gum. Stupid spell check
Dreena says
not a prob 🙂 You can, but they are slightly different. I’d simply omit, it will be a-ok without it!
Linda @ Veganosity says
Three weeks after I gave up dairy I realized that the pain from the arthritis in my right ring finger and my lower back disappeared. Three years later I feel great, and I can put my rings on again. Giving up dairy and meat was one of the best things I’ve ever done for my health. I wouldn’t feel the slightest bit guilty about eating a big slice of this delicious cheesecake. It’s filled with so many nutrients.
Sue says
What is coconut butter and where is it purchased? Beautiful!
Dreena says
Great Q, I’m going to add a link to the post. Here’s info on coconut butter that will help you: https://dreenaburton.com/a-few-of-my-favorite-vegan-things/
Rebecca Cody says
Sue, There are instructions online for making your own coconut butter, which is much less expensive. I made it once, a year or two ago, and I think all I did was put unsweetened shredded coconut into the Vitamix and blend. But it may have been the food processor. I don’t remember. Anyway, you can do it and it saves $$$.
Vanessa @ VeganFamilyRecipes says
This is such a beautiful dessert! I really have to try it out! Pinning!
Jody Wilson says
OK, this kind of makes me swoon. Saving. Trying!