Raw Plain Cheesecake

 
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Method

  1. Drain cashews and rinse well

  2. Blend all ingredients in a food processor until smooth

  3. You may add 1 tbsp of coconut oil or more milk if you feel that your machine is too weak

  4. Prepare a silicon cake mold or a metal one lined with wax paper

  5. You can first spread your crust, making it thin and even, or omit that step for a crust-less version

  6. Then pour your mixture over it and freeze for 4 hours minimum

  7. Move to the fridge one hour before eating

  8. You may garnish with fresh fruits, or cookies

For the Crust:

Mix either by hand or in a food processor until it starts to hold together. It will be a bit crumbly but that’s normal.

Ingredients

Cream layer:

  • 2 cups cashews, soaked for at least 3 hours

  • ¾ cup fresh coconut milk*

  • ¼ cup honey or maple syrup

  • 1 lime, juice only

Optional: 1 tbsp nutritional yeast, 1 tsp vanilla

Crust (Optional):

  • 1 cup of almond or coconut flour

  • ¼ cup honey or maple syrup OR 150g Dates

*You could also use another milk instead but you will need to add 1 tbsp coconut oil.

 
 
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Meet Our Guest Writer…

Yasmine Nazmy

Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developed a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.

Follow her accounts on Facebook, Instagram and Youtube for all things plant-based in Cairo.

 
Desserts, guest writerMarrwa Moaz