Cashew-based raw cheesecake with boysenberry/raspberry topping. The world of RAW is no longer the poor cousin!
A plant-based diet is full of joy. And believe it or not - full of flavour..
With dried fruit and nuts you can make a tasty "biscuit" base; (I like to add some whole linseed and coconut or ground almonds).
The most successful ingredient for re-creating the creamy, cheesy layer is the cashew nut; soaked then blended with lemon juice, maple syrup, vanilla extract, and coconut oil or coconut butter. Miso paste is another effective ingredient for creating the sour "tang" required in a good cheesecake.
For the top layer; frozen berries blended with chia seeds (take it easy on the chia) and a non-refined sugar syrup such as agave or maple, makes an effective "jam" syrup to finish the cheesecake off.
I served this with a chrysanthemum and goji berry tea, hence the garnish..