A batch of Teaslies lookin’ good on my cupcake stand from Jeanette Zeis Ceramics!
This vegan cheesecake recipe is almost totally raw, and I have a variation you can try if you want to make it a 100% raw recipe!
Wow, this raw vegan cheesecake recipe took forever to post! I first made these back in the beginning of fall but accidentally ate all of them before taking any photos. D’oh! Then, I whipped up another batch for Christmas and remembered photos, but it’s taken me a little while to recover from holiday craziness and actually get the recipe written up.
I call these raw(ish) in the title, because this would be a totally raw recipe except that I use Earth Balance as the fat. You can try making this with raw coconut oil instead to make this a totally raw recipe, if you want! I haven’t tried this, so if you do it let me know how it goes!
These little guys do take a long time to make, but most of that is soaking time for the cashews. Once your cashews are soaked, they come together in less than 30 minutes. Start your nuts soaking in the morning before work, if you’re planning to make these for the evening or soak them overnight and whip up your Teaslies in the morning, so they can chill all day until you’re ready to serve.
Teaslies!
Prep time: 5-7 hours (includes soaking and chilling times); Cook time: 20-30 minutes; Total time: 5 1/2 – 7 1/2 hours; Yield: 12 Teaslies
Ingredients
- 3 cups raw cashews
- 1/4 cup pitted Medjool dates (sorry, Holly!)
- 1 cup raw almonds
- 1 cup Earth Balance, melted
- 1/2 cup lemon juice
- 1/4 cup water
- 2/3 cup maple syrup
- 1 teaspoon vanilla extract
- berries, optional
Cooking Directions
- Soak cashews and dates in separate bowls, using enough water to cover for 4-6 hours. Drain.
- Blend up the almonds and put them in a small bowl. Blend the dates and add them to the almonds, then mix until you have a crumbly dough. Divide mixture between 12 lined muffin tins or 6 lined Texas muffin tins, pressing into the bottom of the pan.
- Blend cashews, Earth Balance, lemon juice, water, maple syrup, and vanilla until very smooth. This might take longer than you think – keep blending and testing until you have a totally smooth mixture that’s not grainy at all. Pour the mixture into the muffin pan, filling each cup completely. Top with the berries, if you’re using them.
- Chill for at least an hour before serving.
Becky Striepe
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!
7 Responses to Teaslies: Mini Raw(ish) Vegan Cheesecakes!
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If there’s anything better than a (mostly) raw, vegan cheesecake, I don’t know what it is. This looks fabulous!
Now that looks amazing!
I’ve had good luck with raisins in raw food crusts instead of dates, though you may have to add a bit of water or coconut oil to keep it moist. These look delish!
LOL, you’re awesome! You’re so excused <3
I was getting all excited until I saw "Dates".
Perhaps I can omit the dates ;)
It looks delicious!!!!
Happy New Year Becky!
oxo,
Holly
The dates are pretty key for the crust, but you could just use another crust recipe with this filling, I’m sure! Let me know if you end up experimenting!
Hi! These seems like a great recipe! One question. What is Earth Balance?
Cheers! Tara
P.S. I would love for you to stop by my blog too. I blog at http://www.imfitpossible.com xo
Earth Balance is a vegan margarine. You can use any brand, but I think EB is the best!