For 1 Cake:
Add the macadamias, cashews and pitted dates to a food processor and process until a sticky dough has formed.
Scoop out into a greased 8-inch springform pan and pat down until smooth.
Place into the freezer to set.
Maple Date Vegan Cheesecake with Strawberries cont.:
In a food processor add the 2 cups of pre-soaked cashews along with the lemon juice, vanilla and maple syrup and blend until smooth.
Pour this over the crust, smooth out with a spatula and return to the freezer.
Allow this to set firmly (overnight) before you prepare your topping.
Add the soaked cashews, fresh strawberries, lemon juice and 2 Tablespoons maple syrup to the blender and blend until smooth. Taste to check sweetness (the sweetness will depend on the sweetness of the strawberries), if needed add more maple syrup and blend again.
Pour this over the cheesecake layer and return to the freezer to set solidly.
When completely set, let it thaw for 30 minutes then decorate top with fresh sliced strawberries and serve.
1 cake 5 portions
Raw Cashews 1/2 Cup
Raw Macadamia Nuts 1/2 Cup
Pitted Dates 1/2 Cup
Raw Cashews, soaked 4 Hours and Drained 1 Cups
Lemon Juice, Fresh 2 tbs
Vanilla Extract 1 tsp
Maple Syrup 1 tsp
Red Star Nutritional Yeast, Flakes 1 tsp
Raw Cashews, soaked 4 Hours and Drained 1/2 Cup
Fresh Strawberries 3/4 Cup
Lemon Juice, Fresh 1/2 Tbs
Maple Syrup 1 1/2 Tbs
Sliced strawberries as needed