One of the hardest parts of being a new vegan (or even an old seasoned vegan) is trying to keep up with all the new products out there. I must have spent over $50 looking for the "right" vegan cheese my first year being a vegan and I have over 50 vegan/vegetarian cookbooks in my arsenal but not all the recipes are the greatest. I’m the first born so I’m used to being a Guinea Pig and now I’m your Vegan Guinea Pig. So here are my recommendations and critiques. Let me know what you think!

Friday, July 16, 2010

Raw Lemon (or Lime) Ginger Cheesecakes

Sweetly Raw by Heather Pace is one of my favorite Raw Food Blogs out there. Her blog is dedicated to my new addiction, raw desserts. I'm completely and totally addicted to eating desserts made out of fresh fruits, veggies, nuts and seeds. How many times can you eat a cupcake or a big slice of carrot cake and actually feel good about it? Last night I had a carrot cake packed with Omega 3's, that was sugar free, gluten free, soy free and bursting with flavor. But my raw dessert of the day is Heather's Lemon Ginger Cheesecakes. First I made it exactly as stated in the recipe (which was divine) then I remixed it a little adding pecans to the crust and using lime instead of lemon. Click here for Heather's original recipe. And here's my remixed version.

1/2 cup raw walnuts
1/2 cup raw pecans
2/3 cup pitted, packed dates

Grind nuts nuts and dates  together in a food processor. Add 1 teaspoon of water if the mixture is too crumbly. Press the crust into mini silicone or paper muffin cups or into a small pan to make on cheesecake. Set aside.

2 cups raw cashews
3/4 cup fresh lime juice
1/2 cup agave nectar
1 tablespoon, minced ginger
Pinch of himalayan salt or fine sea salt
6 tablespoons melted coconut oil

In a blender, combine all but the oil until completely smooth and creamy. Add the oil and blend again briefly, to incorporate. Pour the mixture over the crust. Freeze until firm, about 2 hours.

Photo by Heather Pace


  1. Is the himilayan salt crucial? Or will sea salt do?

  2. Any salt will do. I'll actually modify the ingredient list to reflect that. thanks!

  3. Did you use fresh lemons? Or do you think a lazy person like me could use a good quality lemon juice concentrate?

  4. Hey Kim, you definitely need to use fresh lemon or lime juice. Concentrate will not do. 3/4 cup lemon juice is only a couple big lemons.


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