Super Yummy Vegan Cheesecake: it won’t get easier than that!

You can trust me on that one cause long lists of ingredients (that I don’t even know what they are) make me run! On top of that, grocery shopping on Koh Tao is just no fun. Luckily, I stumbled on My New Roots’ Raw Cashew Dreamcake and tweaked the ingredients small-tropical-island-style. Result? AMAZING! I left the raspberries out for this very first attempt which, I guess,  makes it a New York Cheesecake! I serves 4-6. But enough talking, you need to make this RIGHT NOW!


  • 1/2 cup raw almonds (pecan or walnuts will also work)
    – almonds are the cheapest option in my case
  • 1/2 cup soft Medjool dates
    – I used normal dates which worked great
  • ¼ tsp. sea salt


  • 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
  • juice of 2 lemons
  • the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
    – some sort of vanilla flavour liquid is the only thing available to me
  • 1/3 cup raw coconut oil, melted
    – we definitely got plenty of that here!
  • 1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
    – Agave nectar or Maple syrup are extremely expensive and need to be ordered online. Thanks to Pura Organic, I discovered Coconut Flower Syrup which is super tasty and possibly one of the healthiest sweeteners. Try it if you get your hands on it!

A few comments regarding the directions:

  • I used a square Tupperware and prepped it with a little coconut oil which works fine if esthetics are not your main concern.
  • My blender is far from a Vitamix but has done an amazing job with the filling. It turned out perfectly smooth and only took a few minutes. I soaked the cashews over night so that may have helped a lot.
  • As mentioned, I left out the raspberries for the filling. I did use some, though, to decorate together with a bit of cacao powder.
  • The cake doesn’t cope well with 30+°C so after the 30 minutes out of the freezer, get on the case!
  • There will be no leftovers.

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