- 1 cup packed pitted dates
- 1 1/2 cups raw walnuts
- 1/4 tsp sea salt
- 1 1/2 cups raw cashews
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/2 cup full-fat coconut milk
- 1/4 tsp sea salt
- 3 Tbsp olive oil
- 2 Tbsp lemon juice (about 1 small lemon)
- Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 hour. Then drain thoroughly.
- Line an 8×8 baking dish with parchment paper. Set aside.
- In the meantime, make crust by adding dates, nuts and sea salt to the food processor. Pulse until fully combined. It should stick together when you press down a bit. If it’s too dry, add a few more dates. If too wet, add more walnuts.
- Press the crust into the parchment-lined dish until uniformly flat.
- Set crust in freezer to set.
- Add your drained, soaked cashews to the food processor along with vanilla, maple syrup, coconut milk, sea salt, oil, and lemon juice. Blend on high until creamy and smooth, scraping down sides as needed.
- Taste and adjust flavor as needed. If you want it sweeter, add more maple syrup. If it’s too sweet, add some more lemon for acidity.
- Set aside 2 tbsp of the cashew filling
- Pour the remaining filling over the crust and tap on the counter to release any air bubbles.
- To make the strawberry sauce, add 1/2 cup chopped strawberries to a saucepan with 1 tbsp maple syrup, juice from 1/2 lemon, and 1/2 tsp cornstarch. Simmer until it bubbles and thickens, then strain mixture over a measuring cup using a fine mesh strainer to catch the strawberry seeds and pulp. Use the juice that’s caught in the measuring cup as your sauce for the swirl.
- In a small dish with the 2 tbsp of cashew filling, add a sprinkle of butterfly pea powder to get your blue color
- Using a spoon, spoon very small dollops of the blue and red mixtures and swirl using a knife or a toothpick.
- Set in freezer for at least 4-6 hours, preferably overnight.
Keywords: vegan, cheesecake, cashew, dates, lemon