Raw Vegan Rainbow Cheesecake [Gluten Free, Oil Free] - Recipes Blogs

Raw Vegan Rainbow Cheesecake [Gluten Free, Oil Free]



This raw vegan cheesecake doesn?t contain refined sugars or oils. Yet, it has perfect consistency allowing you to cut the thinnest slices without causing the cake to fall apart. And it doesn?t even need freezing! Watch the short video below to prove it!
I took my Candida cleanse friendly Chocolaty Raw Easter Cheesecake as a base and created a version that is suitable for those starting to reintroduce foods back into their diet and anyone else of course!

That being said, I returned to use my favourite nuts (when it comes to cheesecakes), i.e. raw cashews. I just find them so creamy and much easier to deal with as opposed to almonds that need peeling, which can be so time-consuming and such a nuisance. Don?t you agree"
As far as sweeteners are concerned, I still used xylitol, which suits the best taste wise. However, you can go for liquid stevia, if it agrees with your palate.
How do I get my raw vegan cheesecake to firm up then" Well, that?s where my recently discovered heavenly ingredient comes in. If you?re familiar with my previous vegan cheesecake recipe, you already know that it?s coconut manna, which basically is pureed coconut. I definitely favour it over coconut oil! Besides being a whole food (i.e. less fat) I also get the superb creaminess that I love about coconut manna. And it really is the ticket as it hardens the cheesecake perfectly when refrigerated.
I usually love the sour taste of lime or lemon juice in raw vegan cheesecake recipes, but as I had...

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