Raw Spring Cheesecake

Spring is here, the sun is shinning- check out this pretty spring-themed cheesecake. Made with a base of cashews and a few other wholesome ingredients, all processed in the NutraMilk. Completely plant-based, raw and delicious!

INGREDIENTS

*Make sure ALL ingredients are at room temperature!

For white layer:

• 1½ cups raw cashews
• 6 tbsp. lemon juice
• 6 tbsp. maple syrup {or agave, coconut nectar, brown rice syrup, etc.}
• 5 tbsp. coconut oil, soft or liquid
• 1 tsp pure vanilla extract
• 1/2 cup water
• ¼ tsp salt

Yellow layer add-ins:

• 1 cup chopped mango
• 1½ tsp turmeric
• ½ tsp cinnamon

Orange layer add-ins:

• 1 cup soft dried apricots
• 1½ large carrots, chopped
• 2 tbsp. coconut oil, soft or melted
• 1 tbsp. lemon juice
• 1 tbsp. maple syrup {or sweetener of choice}
• 1 tsp cinnamon

• a pinch more turmeric if needed to adjust the color

INSTRUCTIONS

• Place all white layer ingredients into a blender and process until smooth. Remove approximately 1¼ cups of this mixture. To this mixture you can whisk in about 1/4 cup water and the filling will turn a whiter color, set aside.
• Add yellow layer ingredients into the white mixture remaining in the blender. Blend until smooth. Remove approximately 1¼ cups of this mixture and set aside.

• Add all orange layer ingredients to the yellow mixture remaining in the blender. Blend until smooth.

• Transfer orange mixture into a 6" spring form pan and flatten with a spatula to form the base layer. Lightly tap the pan on the counter a few times to get the layer to smooth out even more. Carefully pour the yellow mixture on top -- I like to add small bits of it at a time, distributing them all around evenly until the yellow layer is formed {if you pour it in all at once it might sink into the orange layer}. Even the layer out gently with a spatula. Repeat the process with the white layer.

• Freeze for at least 5-6 hours or overnight. When ready to serve, remove from freezer, decorate with flowers if you wish, cut into slices or slabs & kernels and enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Unconventional Baker.