Tag Archives: raw cheesecake

Raw vegan dairy alternatives workshop

Today’s workshop was great. We made heaps of delicious raw vegan dairy alternatives– nut milk, three nut cheeses, plus cheesecake and ice cream. Rather than just have a cheese tasting, we turned them all into delicious dishes to make a raw vegan feast. Here they are:

Raw vegan carrot and coriander (cilantro) soup

First, we made nut milk (walnut milk, which is especially rich) and turned it into a delicious carrot and coriander soup.

Then we made a delicious Mexican-spiced cheese dip, which we ate with crudites and flax crackers– some from Sprouts (I love these!) and some that I made (more on that in another post).

Raw vegan mexican cheese dip with crudites and flax crackers

We also made almond feta (one of my favourites). Because it’s a 24-hour process to make it, I had started it the day before. So we made a new batch, but also ate the one from yesterday in a delicious salad with mixed greens, strawberries, cucumber, spring onion and a citrus dressing.

Making the raw vegan almond feta cheese

Salad with almond feta

The third and final “cheese” was macadamia ricotta. We made lasagna roll-ups, one of my current favourite raw appetizers. They are so pretty!

Raw vegan lasagna roll-ups

For dessert, we made a classic cashew cheesecake on a nut crust– using the nut pulp leftover from making milk, along with some extra pecans and dates. Yum!

Raw vegan cashew cheesecake

And since two desserts are better than one, we also made ice cream. Or banana soft serve, as some people call it. I’m afraid the picture’s not so pretty, but the ice cream was wonderful, especially with raw cacao nibs on top.

Raw vegan chocolate soft serve ice cream

It was a great day and a delicious meal. Somehow meals always test better when you’ve prepared them yourself, and when you share them with an interesting group of people. Here are a few more pictures from the workshop (special thanks to Heidi for being a superstar photographer). Enjoy!

The feast (minus a few items)

Raw vegan chefs at work

Lots of learning going on in this kitchen!


Raw take-away #2: burritos and cheesecake

This week's raw food take-away

I love Mexican food. Maybe it’s because I grew up in close proximity to the Mexican border. I suppose what I really love is Cal-Mex, the delicious fusion of California’s obsession with low-fat, healthy food and Mexico’s rich traditional cuisine. Cal-Mex is also very vegan friendly, since it features beans (black beans or refried pinto beans), veggies, salsa, rice and corn or wheat flour tortillas.
Raw Mexican food is something else altogether, since the centrepiece of Mexican food– the beans– must be replaced with something else. There are some beans that can be soaked and sprouted and eaten raw, but for the most part, raw Mexican food involves using nuts or seeds to replace the beans.
This week’s take-away burritos were filled with a walnut and sun-dried tomato based filling, along with shredded vegetables, fresh tomato salsa and a cashew cheese sauce. Instead of tortillas, I used organic spinach as the wrap. Delicious!

Raw burrito with walnut meat filling, salsa, veggies and cheesy sauce

For dessert, cheesecakes. Little mini cheesecakes, made of cashew cheese. One bite of these little cheesecakes is enough to shoot down the misconception that raw food is bland, or not filling. They are positively decadent.

Raw cashew cheesecake

While I was at it, I decided to do a little experiment. I wanted to make a cheesecake that was not cashew based (for the sake of friends who can’t eat cashews), with a little less fat than the all nut cheesecake. So I tried out a blend of half macadamia nuts, half fresh strawberries. The verdict: yum! But I have to admit I’m still partial to the cashew ones.

Raw strawberry macadamia cheesecakes

Remember Joburgers, raw take-aways are available every Tuesday. Orders must be in by Monday morning to reserve your meal.

Burrito Recipe

Walnut taco meat (see below)

Spinach leaves, washed and partially de-stemmed.

Shredded red cabbage and carrots

Fresh tomato salsa (see below)

Cheesy sauce (see below)

Walnut “taco meat” comes from this page. Where it calls for taco seasoning, I use cumin, coriander and cayenne: http://www.thedailyrawcafe.com/2007/06/taco-salad-serves-4.html

Fresh tomato salsa:

Cherry or plum tomatoes

Red onion

Fresh coriander (cilantro)

Red bell pepper

jalapeño pepper


lemon juice

–Roughly chop tomatoes, peppers, onions and coriander by hand or using pulse function of food processor. Stir together with salt and lime juice.

Cheesy sauce This is based on Carmella’s recipe, here, but I made a few small changes: http://www.rawfreedomcommunity.info/forum/showthread.php?t=80

Basically I used all cashews, soaked overnight. I left out the tahini and nutritional yeast, to make it a little lighter and 100% raw. I also used real onion instead of onion powder. I used more lemon juice, and more water to make it creamier.

Assembly: Spread some of the walnut taco meat on the spinach leaf. Top with shredded cabbage and carrots, then with salsa, then with cheesy sauce. Roll the whole thing up into a burrito.

raw burritos

Cheesecake recipe

I base the cheesecake on this recipe: http://livingmom.net/recipes/2007/03/just-like-cheesecake.html

To make mini-cheesecakes, use silicone muffin cups- if you have individual ones you can press the crust right in. If you have a sheet/tray of 12, I recommend lining them with plastic wrap. It makes it easier to take out the cheesecakes.

For crust, I used almonds. I made the chocolate sauce from this page, but with stevia instead of agave. I’ve made it with agave before as well- also delicious, just depends what sweetener you prefer. Instead of the raspberry sauce,  I put a slice of strawberry on top.

Mini cheesecakes, still in the silicone muffin tray, at various stages of decoration

Strawberry-mac cheesecake recipe

Mine is based on this one, with some modifications: http://superfoods.co.za/forum/viewtopic.php?f=5&t=29

Crust: same as cheesecake above (almonds, dates, coconut)


1 cup macadamia nuts, soaked

1 cup strawberries

scant 1/4 cup coconut oil (melted)

scant 1/4 cup agave syrup

lemon juice (of half a lemon)

pinch of salt

Directions: prepare crust and press into pan (or in this case muffin cups). Puree all ingredients in food processor until smooth. Pour filling into crusts. Put in freezer to set, then move to refrigerator.

Drizzle with chocolate sauce.

Strawberry mac cheesecakes, in silicone muffin cups

Raw Tuesday take-aways: February 16th

Fellow Joburgers, are you too busy to prepare a healthy meal for yourself? Let us do it. Pick up a delicious, healthy raw meal on Tuesday, February 16th to enjoy at the office or at home.

This week’s menu is:
Raw burritos: mini roll-ups filled with Mexican spiced pate, veggies and salsa R 45
Mini cheesecake: a nut-based creamy cheesecake R 20

How it works:
First, place your order by responding to this post and indicating whether you want the main course, the dessert or both (we highly recommend both!). Please also indicate if you have any food allergies.
We will then send you bank details for payment.
You need to make payment by 9:00am on Monday the 15th of February to confirm your order. Without payment, we cannot process your order.
On Tuesday the 16th, you can pick up your takeaway in Observatory or Melville during the afternoon or early evening. We will give detailed instructions once payment is received.

Mini raw cheesecakes