Wednesday, April 2, 2014

Come and get a slice!.....Vegan Key Lime Cheesecake!

I was just going to call this key lime pie, but I really think that it resembles more of a cheesecake.  Smooth, silky, creamy, lusciousness with the brightness of key limes.  I couldn't think of a better dessert to enjoy when you are not in the mood for something chocolatey or heavy.

I made this with soaked cashews.  But, you could also make this vegan cheesecake with tofu.  For some reason the idea of using tofu in desserts does not sit right with me.  I suppose it does make sense though because of the smooth texture and bland taste. 

There is very little preparation aside from soaking your nuts.  But hey- it's not like that is a difficult task....just make sure you think ahead of time.  You can soak them for 4 hours or overnight.  And, I cheated a little bit and bought the graham cracker crust.  Hey- I don't only slave in the kitchen alllllll day, I do have a "real" job as well.  Sometimes a girl has to cut corners ;)

Vegan Key Lime Cheesecake

2 cup cashews soaked for at least 4 hours
1/2 c agave nectar (add more to taste if you desire)
1/2 c key lime juice (or regular lime juice)
1/2 lemon juiced
key lime zest (about 3 key limes worth of zest)
1/4 c shredded fresh coconut meat (optional)
1/4-1/2 c coconut milk (depending on desired consistency)
1 tsp coconut oil
additional 1 tbsp key lime zest for garnish

After you have soaked your cashews, drain and rinse.  Throw into the food processor with all of the ingredients listed, except for the graham cracker crust.  Continue to blend until completely smooth.  Note:  you may need to add in more coconut milk or coconut oil to achieve the perfect consistency. 

Sprinkle the additional key lime zest on top and refrigerate until ready to serve. 

Once smooth, pour into the crust and smooth out evenly. 

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