Lemon Cashew Cake (Vegan “Cheesecake”)

This cake is un-f**king believable. Now I LOVE my cheese and I couldn’t believe my taste buds!

And yes it’s vegan. Get over it already. Food is delicious. Try everything.



1 cup dates
2 cups raw almonds
Surround the inside of a cake pan with wax paper or plastic wrap. Pulse dates and nuts together in food processor until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.
3 cups raw cashews (preferably soaked for 3 to 4 hours)
3/4 cup lemon juice
2/3 cup maple syrup
3/4 cup melted coconut oil
1/2 teaspoon salt
1 teaspoon vanilla extract
Seeds from 1 vanilla pod


Blend all ingredients, EXCEPT coconut oil, together until smooth and creamy. Add coconut oil and make sure it blends completely. Taste it. Yes. Pour onto crust in cake pan and set in the fridge until it has the hardness you want (probably 3-5 hours or overnight). Take out of cake pan holding the wax paper or plastic wrap and put on your favourite plate. Slice and enjoy, or eat it like a wild animal.

I didn’t have vanilla bean handy for this trial but it was still scrumptious! Thank you to This Rawesome Vegan Life for this amazing recipe!

Until next time! Get natural!


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