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Thanks to Tiffany for the challenge.
And thanks to reader Bethany-Boo-Boo for the idea to put zucchini in a cheesecake!
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Raw “Sneaky Veggie” Cheesecake
- 1/2 cup cashew butter, such as Artisana (about 110g)
- Heaping 1/2 cup raw zucchini (80g)
- Heaping 1/8 tsp salt
- Scant 2T lemon juice (20g)
- 1/2 T water (10g)
- 1/2 tsp pure vanilla extract
- Sweetener: I use 8 vanilla drops for me (almost 1/8 tsp), or 20ish for others. If you use a liquid sweetener, omit the water.
Add all the ingredients together and blend very well.
If you’re using a Magic Bullet, you might want to blend the zucchini a little, first, so it doesn’t stay chunky. Transfer your mixture to a pie-crust or cheesecake mold (I actually use an empty soy cream- cheese container) and freeze. Thaw before eating. This makes a mini cheesecake. For a true-sized cheesecake, double or triple the recipe.
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Variations:
- Raw Cookie Dough Pie: add chocolate chips to the batter! Wheeeeee!
- Piña Colada Pie: decrease the sweetener, omit the lemon, and blend in crushed pineapple (or juice)
- Coconut Cream Pie: omit lemon, use coconut butter for cashew
- Cashew Freezer Fudge: freeze in a shallow pan and cut into squares
- Cheesecake Popsicles: freeze in popsicle molds!
- Peanut Butter Pie: omit the lemon and use pnb for the cashew butter. Top with chocolate! (I did this! Photos coming soon!)
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Still in cheesecake mode? Check out my raw “Banana Split” Cheesecake recipe.
Who knew cashews could be so much fun?! 🙂
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