Do you remember when you began eating dairy-free?
I do. Mostly because I remember how much better I felt making that dairy-free switch. I’ve explained my journey in interviews and in my books. My journey to eating plant-based and vegan began with removing meats and eggs, and later dairy.
And, it seems this is a typical path to eating plant-based. For most people, meat isn’t nearly as difficult to remove as dairy. Why is that? Why does dairy have such a dietary hold?
I’ve contributed the recipes for this book, which to be clear is not a full cookbook. It’s a dietary/health books with supplemental recipes. The recipes (all whole foods, plant-based) offer a rounded menu, with a focus on dairy-free alternatives to creams, cheeses, and meals incorporating cheese (ex: lasagna, pizza).
I’m so excited to have worked with the good doctor on this book, and to finally share a recipe from The Cheese Trap with you all,
Yes, I start with dessert. 🙂 Enjoy this plant-based, whole foods dairy-free cheesecake! I think it’s, divine…
Divine Cheesecake link to print/share
Divine aptly describes this dairy-free cheesecake. This is a dessert you can proudly serve to guests!
1 1/2 cups rolled oats
1/4 cup almond meal
1 cup pitted medjool dates
1/2 tsp pure vanilla extract
1/8 tsp sea salt
1 1/2 cups soaked raw cashews (soaked in advance, see note)
1 cup coconut butter (not oil)
1/3 cup plain or vanilla non-dairy yogurt (or unsweetened applesauce)
1/4 cup freshly squeezed lemon juice
1/3 cup pure maple syrup
1/4 tsp (little scant) sea salt
1/2 tsp lemon zest (optional)
1/2 tsp guar gum (optional, see note)
To prepare the crust, add all ingredients to a food processor. Pulse to get moving, and then process until the mixture becomes quite sticky, and will hold when pressed between your fingers. Transfer mixture to a lightly oiled spring form pan and press around the bottom of the pan (not the sides). For the filling, add all ingredients to a blender (high-powered blender is best). Puree until very, very smooth (stopping to scrape down blender a couple of times as needed). Pour mixture over crust and tip pan back and forth to evenly distribute. Cover pan with foil and pop in freezer to set (overnight, or 3-4 hours). Then, to serve, remove from freezer to soften at room temperature, about 1/2 hour. Slice, and serve as is or with berry sauce, p.<>. Makes one cheesecake, serving 8.
Cashew Note: It takes about 3-4 hours to soak cashews. (Simply soak raw cashews in a large bowl of warm water). It’s useful to soak them in batches, and then drain and refrigerate or freeze until ready to use.
Guar Gum Note: This cheesecake can be made without the guar gum. It lends something to the final texture, but isn’t critical. So, “ok” if you don’t have it!
Per serving (1/8 of cake): 498 calories, 10 g protein, 51 g carbohydrate, 25 g sugar, 32 g total fat, 53% calories from fat, 9 g fiber, 113 mg sodium
Raspberry Dessert Sauce
3 cups fresh or frozen raspberries (see note)
3 – 4 tbsp pure maple syrup
1/2 tsp pure vanilla extract
few pinches sea salt
Put berries, maple syrup (starting with 3 tbsp), vanilla, and salt in a saucepan over medium heat. Bring mixture to a slow boil, then reduce heat to medium-low and let cook for 15-20 minutes, until raspberries have softened and sauce has thickened slightly. Taste, and add additional maple syrup if desired. Serve sauce warm or cool (sauce will thicken more after cooling). Serve over “Divine Cheesecake”, p.<>. Makes about 1 1/2 cups.
Note: If you’d like to substitute other berries like blueberries or chopped strawberries, go for it!
Per 3-tablespoon serving: 44 calories, 0.5 g protein, 10 g carbohydrate, 7 g sugar, 0.5 g total fat, 6% calories from fat, 3 g fiber, 111 mg sodium
Photo Credit: My sincere thanks to Nicole Axworthy for these beautiful photos.