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.
Beena says
Hi Dreena! Do you think i could make cheesecake bars instead in a rectangular baking dish? Excited to try this recipe. Thanks!
Dreena says
Hi Beena, I love that idea! For sure, I’d just line the pan with some strips of parchment so that you can ‘lift’ the bars out of the dish easily once set. Now I want to make as bars. 🙂
Kpeartree says
Recipe looks amazing and I would like to make it for my husbands birthday. What is coconut butter? Any certain brand?
Dreena says
Hi Karin, apologies for the delay. This post has information about coconut butter to help you out: http://bit.ly/1J5bMPY Hope you enjoy the cheesecake!
Patricia Fleetwood says
Can macadamia be a sub for cashews? Some are sensitive to cashews.
Dreena says
Hi Patricia, I haven’t tested it. Macadamia nuts are more oily, and not as firm in consistency when pureed. So, some adjustments would be needed for a similar texture if you use them.
Miki says
Hi Dreena! Do you think homemade coconut butter would work in this recipe? I know it’s a little more gritty than the storebought kind (but I’m not sure how much, because I’ve never bought it). Thanks!
Dreena says
Hi Miki,
Yes, I think homemade would be okay in this recipe, since the ingredients will be churned more in the blender. Hope you enjoy! -D.
Christine R Kobes says
I am making this cake and everything tastes delicious. Is the filling suppose to be super thick out of the blender?
Dreena says
Hi Christine! Yes, it’s good and thick, but should be smooth as well. Will help it set up well if nicely thick. Merry Christmas!