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.
sophia says
its looks like really taste and yummy
Jerica says
Can u taste the coconut flavor from the coconut butter in the cheesecake?
Dreena says
No, it tastes ‘cheesy’ but not coconutty.
Sarah says
How big is the spring form pan you use for this cheesecake?
Dreena says
Hi Sarah, I use a 9″, but you can use smaller or slightly larger, will just be thicker or flatter (I wouldn’t go much larger than 10″ though).
Nora@ plantstrongfamily says
Hi Dreena! I am a long time follower of your blog and have a few of your cookbooks. I use them regularly! I make your Fresh Broccoli Teriyaki dish about once a week. 🙂 Anyhow, this cheesecake looks great, I’m going to give it a try soon. I also remember when I gave up dairy 7 years ago, I realized it’s not normal for your stomach to hurt all the time! I felt so much better and lighter that it made up for not eating cheese anymore. Thanks for your hard work in the plant based world!!
Chuck R. says
I’m surprised Neal Barnard OK’d this. Yes, I get that it’s non-dairy. But when I saw all the high-sugar medjool dates I knew it was going to be high sugar. But should I expect less from a cheesecake, dairy or not? And all those nuts? “Heart-healthy” yes, in small quantities. 53% calories from fat. Coconut butter too. It reminds me why Paleo is so popular … because it lets people think they are eating healthy ,,, when in fact they aren’t. There are many much healthier desserts. Many people reading this book may be fending off diabetes, or obesity. This isn’t going to help.
At least control yourself and don’t have 2 slices in one day!
Dreena says
Chuck, I considered deleting this comment however I’m responding because I suspect others will have this question/concern.
This book is about removing dairy, and specifically cheese, from the diet. The menu plan is rounded with breakfasts, snacks, soups, dinners, and desserts but with a focus on offering some plant-based dairy alternatives. In order for people to be interested in plant-based dairy alternatives, those recipes need to decently represent cheese in flavor and texture. This needs to be through higher fat plant foods. Not all recipes in this book are higher fat, but the cheese replacements, in general, are higher in calories and fat. Let’s remember as well that this specific recipe is a dessert with generous serving sizes. It’s not a meal or part of a weekly meal plan.
Gail says
Thank-you for the reply to Chuck’s comment. I admit I had a few similar concerns, however, sometimes you just want or crave something special like cheesecake & it’s wonderful to have a vegan alternative; no cheese involved & you don’t feel you’re missing out for your dietary choices.
Tamar says
I appreciate your words. If we lived on dessert, I am sure this would be trouble but dessert should be a treat. sometimes we just want a treat. I feel that many times people forget we are humans, imperfect through and through. No diet is perfect, no food is perfect. It can be hard to be balance and moderate in our eating but we try. An occassional splurge in the fat department won’t kill us right? At least its not a plate of greasy fries or deep fried ice cream. Eat and enjoy, after your salad of course.
Edward Smith says
Good reply Dreena.
Chuck makes good points but I agree with you that a little high fat plant food has got to be OK — especially compared to the alternative of eating a regular dairy cheesecake. And, as other posters have said, it’s not like we are eating a whole cheesecake for supper.
And, on a separate note, thanks for suggesting the use of unsweetened applesauce for non-dairy yogurt. Nice to know there is an alternative.
I assume that for your recipe, a suitable non-dairy yogurt would be made with soy? I have tried some of the soy yogurts and really did not like them. However, for the small amount used in this recipe, I am sure that the other flavours would take over and the soy yogurt would help with the consistency of the cheesecake. Do you know if soy is the only non-dairy yogurt out there? I live in Alberta, Canada.
Please keep up the great work. As a person in remission from cancer who has switched to a whole food plant based (WFPB) diet, there are days I feel like giving up but then along comes recipes like your’s and I no longer feel like I am “deprived” when eating the WFPB diet. Every day, I find more and more WFPB recipes that convince me I am on the right path.
And when I hear you say your kids are eating the foods you prepare — that convinces me even more. Kids are the ultimate test, and the toughest and most honest critics. If they say, “Mmmmm this is good.. “, then we know the recipe is a good one!
I’m gonna give this recipe a try…
Thanks so much…
Marie says
I have to share this. Dates are a perfect food with every vitamin and mineral and right kind of sugar the brain and muscles need. People in Africa make a pressed 4″x4″x1″ cake and put it in a pouch to carry. They can go up to 65 miles walking or a slow jog and eat just a good-sized bite as needed for energy and strength. They take no other food, just water. (I have an adopted son in Africa). I have one of these pressed cakes of figs and they can be bought in int’l grocery stores today. There is no problem with diabetes or sugar high. They are excellent to put in a survival/emergency kit if someone inadvertently gets stranded with no food. Years ago, a rowing team did an experiment and only ate dates. The other team did regular sugar. The team eating dates were on their way back and met the other team still going– they were weak — the team with the dates were strong and not the least tired or weak. I can eat dates and go all day and I’m 68. I do a lot more brain work and less physical but am strong. Your reply was very good to that man. Thank you for all you do to help people go vegetarian/vegan. I settled the meat, milk, and cheese issue in 1993. Hugs to you
Rebekah says
I want to add that if you do calculate the nutrition facts for this recipe and compare it to a traditional dairy/egg cheesecake recipe, it’s still going to come in WAY lower in fat and saturated fat, and of course this one has zero cholesterol. And it’s going to come up way higher in fiber, potatassium, and other essential nutrients. So, if someone does have serious health issues and they are going to indulge in a slice of cheesecake, this recipe is indeed going to help!