Oh my. This is raw, vegan, and absolutely divine.
I know the flavours are rather summery, and yet it's January. But I thought "what the heck"... I doubt anyone will complain.I highly suggest you make this as soon as possible, and feel your world come alive. This is actually my first raw cheesecake, and I now know it will become one of my stand-by special desserts. It's delightful, truly.
It's wonderful how first you get that taste of lemon, fresh and light; then right after, you begin to taste the subtle lavender coming through and are surprised by how much you like it!
Share this delicate and lovely cheesecake with your loved ones; and enjoy the tastes, textures, and simple happiness they all bring.
Lavender & Lemon Cheesecake: makes 1 cheesecake
Crust:
1/2 cup dates
1 1/2 cups nuts (I used soaked walnuts and almonds)
Surround the inside of a cake pan with wax paper or plastic wrap. Process dates and nuts together 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.
Cheesecake:
3 cups cashews (preferably soaked for 3-4 hours)
3/4 cup lemon juice
2/3 cup honey/agave/maple syrup
3/4 cup melted coconut oil
1 teaspoon salt
1-3 teaspoons dried lavender (depends on how much you like lavender; I used 3)
1 teaspoon vanilla extract/seeds from 1/2 vanilla pod
Blend all ingredients together until smooth and creamy. It will taste... glorious. I'm not kidding, angels may start singing. Pour onto crust in cake pan and set in the freezer or 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.
Pardon me, but when did honey become vegan...? This looks amazing though!
ReplyDeleteI'm sorry about that. You can easily just use agave or maple syrup! =)Because you're right, it does come from animals. But after a lot of critical thought, I myself am comfortable eating raw, organic and local honey.
Deletethis was soo good! i'm not really a dessert person-but i would totally have this again and again-it's mult-layered just like a good scotch!
ReplyDeleteThanks! Yes, someone else told me that too... =)
Deletei LOOVE this blog. it is so rare i come across a blog that i love so much from the start. you write beautifully and i like your ideals. especially the "i eat what i want" thing. so true. i couldn't agree more. thank you! i will keep following you!
ReplyDeletejamie
Thank you SO much, Jamie! I can't tell you what that means to me. Looking forward to see your comments in the future =)
DeleteI am sooooo loking forward to try this one!!
ReplyDeleteThanks! You should be. It's ridiculous; my lil bro even loves it =)
DeleteAh-mazing! I am totally going to make this, except tweak it a bit as I cook with YL essential oils and so I will use my lavender and lemon essential oil! I am SOOO excited and cannot wait to make it. Cheesecake is my favorite. We will also make ours dairy free. Hope it turns out as delicious as yours looks! Thanks so much!
ReplyDeleteMmm thanks, Carrie! I was thinking about doing that next time I make it - add lavender oil I mean. It'll bring out the flavour way more.
DeleteI don't think you'll be disappointed! =)
Gorgeous photos. I've never used lavender in desserts but this recipe is awfully persuading! Yum!
ReplyDeleteThank you, Ashley. Yes! I definitely recommend using lavender. I was skeptical at first too, but then my mind was changed =)
Deletelooks lovely. is there a particular type of lavender you use or just any old kind? do you find it in the spice isle? i've never used it before in food :) also what size cake pan does this recipe fit? really looking forward to making it! sorry for all the questions hehe.
ReplyDeleteNo worries, Rachel. I use the kind we grow in our garden... which seems to be normal old lavender. I think any kind would work though. We dry it, and then I mashed that into a powder in a mortar and pestle. If you're making a lot at a time, you could also put it in a blender. Or just leave it whole!
DeleteI don't think the pan size matters too much, but I'd say it was probably 9 inches across and an inch and a half in thickness?
I hope you like it! It's now one of my favourite recipes =)
This recipe is like a combination of Fergie and Jesus. Score 1 for Emily
ReplyDeleteAhaha that's my new fave comment. Thank you.
DeleteI just discovered your blog this morning and I'm already obsessed! Your pictures are absolutely beautiful and your recipes (particularly this one) look and sound incredible. I've been vegan for three years and am trying to lean more raw. Your blog is very inspirational!! Keep it up :)
ReplyDeleteHey thanks so much! Kind words and I'm glad to hear that =) If you ever have questions about raw food, feel free to email. It's an incredible lifestyle and diet, just when you thought being vegan couldn't get any better!
DeleteThank you Em! I got your link from Linda Wagner's blog. I am her client. This looks delicious and I have bookmarked your site!
ReplyDeleteKaren
SoulCentsCoaching.com
Thank YOU, Karen =) Thrilled to hear that!
DeleteHi miss Em,
ReplyDeleteI made a variant of this for our family easter party. Most of them are strictly beef and cheese Italians, but everyone seriously DUG it. Like, it was gone before the cannolis dug it. It tastes so much like real cheese, it's kinda freaky actually... I called it "cheesecake" all day and no one even noticed ;)
Unfortunately my lavender isn't blooming yet, so i omitted it (so bummed, I can't even imagine the flavor). I ended up adding the bottom of a bottle of limoncello that's been in my fridge for eons. Also I stuck a layer of crushed blackberries stirred with ground chia seeds on top. It. Was. Grand. This recipe seriously rocks my world. You are a cashew wizard.
Hey, Lentils! THANK YOU.
DeleteLOL that's hilarious and splendid indeed. Don't worry, something I've noticed about lavender - it grows. So hopefully it will continue it's destiny and make it's way to your cheesecake when it's blooming!
Your version sounds mind-blowingly delish anyways. I wanna do a strawberry one when ours grow. Before that I think I'll make vanilla.
I think this and the coconut chocolate banana cream pie recipes are my two faves. You should try that one next =)
Woot! I have now been called a Wizard.
Oh wow! this is magnificent! I've reposted to twitter, tumblr and facebook because I'm in food idea heaven! If Just the Goods handmade vegan skin care were to have an official recipe, it would be this! THANK YOU!!
ReplyDeleteWoah thanks so much. That is a huge compliment! Love the lavender on your site ;)
DeleteI just want to tell you how much I appreciate your thoughtful commentary on eating what works for you and eschewing labels and rules. There's nothing more off-putting than a cult-like rigidity and finger wagging from people who have come to a different conclusion about what makes sense to put in their bodies.
ReplyDeleteThat said, your food is absolutely delicious and your photography humbling in its beauty. Thank you for sharing your journey...you are a real inspiration.
GOSH! You just made my day! Thanks SOO much =) I love to hear those kind words and it reminds me why I do this blog, and makes me remember how much I love my life.
DeleteJust ate this at Choco Canyon in Seattle for Mother's Day Brunch. My granddaughter found your recipe (on her phone) before I even finished eating it- sharing with my daughter. They make it with a top layer of yellow lemon and the whole inside lavender in color, as well. It's truely beautiful. You can see in on their website. I'm looking forward to making it. I've been on raw foods for 40 days! Thanks! Pat
ReplyDeleteThanks, Pat =) Just checked out their website... YUM! Next time I'm in Seattle I am SO GOING!
DeleteJust made your cake:) I actually made 2 since it is a Holiday weekend here in the US - that way we can eat one all weekend here at home and also take one to a party on Sunday. Can't wait to taste it! I can't find my old fashioned lemon juicer - you know the old glass ones that you put half of a lemon on top of and grind back and forth? I had to roll the lemons, but and squeeze them by hand! Used almost a pound to make 3/4 cup! My friend gave me some culinary lavender to use and I have some pretty stalks coming up on mine in my garden. So excited! Thank you!!
ReplyDeletevery smart. two cheesecakes are better than one! sounds lovely, i am glad you like the recipe, carolyn =)
Deletethank you, caroline! that sounds like a fun weekend ;) congratulations on squeezing all those lemons! our lavender is going to start growing here soon too i think. summer is so wonderful when all the flowers are blooming.
ReplyDeletecarolyn**
DeleteWhen you use dates, do you use fresh or dried? I have searched everywhere for dates but I can only find dried. Help please? :)
ReplyDeletehey leandra, i use dried dates (fresh ones are a totally different ball game so use dried for my recipes). where do you live? these days they should be pretty easy to find... :/ you may have to buy them online. or just substitute in raisins!
DeleteI live in Utah. But thank you so much for the help on the question! I can't wait to try this and all of your other recipes! :)
ReplyDeletei hope you find some! and thanks :)
DeleteWow, this is sooooo delicious, I think thats the best cake I ever had. My first raw vegan cake I made and I am sure it was not the last time I made it. Thanks
ReplyDeletePia
=D oh my goodness thanks so much! can't ask for a better compliment than that.
DeleteI so want to try this for the birthday of my twins! Would you need a high speed blender for this? Or do you think an 'ordinary' blender would work as well?
ReplyDeleteI absolutely love your website. It's such an inspiring place! Thank you so much for sharing :)
Hi there - I clicked on your website and love it too! Awesome work.
DeleteA normal blender would probably be fine, it just won't be AS smooth... but I'm sure it'll still be delicious :)
xox em
Oh my. I made this cake and I am speechless. It came out as beautiful as in your pictures and my guests LOVED it. And some of them are the biggest processed food lovers I know of! I even received hugs and kisses after they tasted the cake.
DeleteOne of my in-laws said: "I don't get it. I have never been a cake lover. I totally dislike almonds and I hate coconuts. But this cake is extraordinary, I can't stop eating it!".
Emily, thank you for sharing this recipe, I'll definitely be making this again. You are awesome!!
Oh, and I forgot to add: this comes from someone who has been making dishes with edible flowers for more than 10 years. But I've never had a lavender cake as delicious as this one!
DeleteWent to Christmas lunch and was served this. Divine! Never knew Vegan - or even dessert - could taste sooooo good.
ReplyDeleteAnd it is summer down here at Christmas, so "summery' is good.
Simone - I LOVE to hear that! ANY praise is wonderful and appreciated but especially when it's from people who normally wouldn't be into vegan or raw food. Thank you!
Deletexox
Would lavender oil work? I know that's slightly blasphemous but I'm struggling to find lavender anywhere but online, and it seems pricey. And I am not sure if it will keep well in my pantry, or how long it lasts in general. If oil would not work, I would understand completely, but I'm just curious. I have wanted to make this for MONTHS because it looks so incredible, but the only thing holding me back is the lavender! What should I do?? Thank you, because you are such an inspiration!
ReplyDeletenot blasphemous at all :) lavender oil would work fine. Be careful with it though! essential oils are quite strong.
DeleteI recommend you getting some dried lavender if you can though, it's lovely to just have around and smell. It pretty much lasts forever haha
xox
Thank you for another fabulous recipe! I didn't have the lavender, so I made it without and it was still so delicious. I think I did hear an angel singing. The whole family enjoyed this and even asked for seconds! This is by far the best raw dessert I have tasted yet. :) I really appreciate all the work you do on here.
ReplyDeleteHaha beautiful! Thanks very much, Amy. xox
DeleteI dont know how to use lavander, I have a plant at home but Im so clueless about what to use and how to do it, can you help me?. Thanks!
ReplyDeleteSure! Just pick the flowers (the purple part) and let it dry naturally. Then just keep that in a container and use it as decoration or an ingredient. =)
DeleteI bought a lavender, I like to make it very soon! <3
ReplyDeleteMMMMMMM. This looks so yummy, I have to make it. So, maybe a dumb question but should I use raw nuts? Should I do anything to them after soaking them or just soak and then blend? I don't have a fancy blender or food processor do you think just a regular blender will work? Have you tried a spring form type pan?
ReplyDeleteRaw nuts are definitely preferred haha. Nope, justsoak and use. Yep a blender should do the trick. I used a spring form pan =) Thank you!
DeleteI am making this tonight, for my bosses bday!
ReplyDeleteI made your Chocolate Banana Coconut Cream Pie with the Coconut Whip Cream.
AMAZING!!!!!
Thank you so much
Haha! I hope you got brownie points from your boss ;)
Deletei wonder how to make a pie that you can cut into real pieces.. my pies are always to be eaten with a spoon and the crust falls apart when i cut it... i made this one today (put in the freezer like you told:)) and the cheese part really stays together but the crust doesnt (have to say i dont have a foodprocessor, i do it handmade :) ) but i dont know if that is really the reason... by the way, i really love your blog,(i also made your chocolate recipe today, have to say i'm not sure if that is a good thing, i tend to eat low fat and this is really addictive...but i think it's genius, the recipe..) thanks a lot for the great inspiration! eva
ReplyDeletehaha raw chocolate IS addictive. There's different versions of it though. Like if you really want to eat a large amount (me... lol) blend cacao powder with some dates and a banana or two. Yum! Low fat!
DeleteHmm it's probably because you do it by hand. Food processors can be bought for like $50 so I recommend getting one when you can afford it =)
Cheers! em
i dont have a food processor yet , but what i do is put my nuts and dates i add either a little water very little or vanilla. just for a bit of extra moisture since im not processing them like food processor and do this in my ninja blender .. pulse it all together. than press it down in the pan with a spoon.. than i chill it in the freezer to set it..
Deletehope that helps.
waw, no i havent seen one that cheap really, made another pie for my sisters birthday yesterday, i put in agar agar(as an attempt to make it a pie with real pieces..), but the thing wouldnt stick together either...(the whole thing was a failure :( , oo i so want to make a vegan pie that my family will enjoy.. :( ) maybe its just me and i'm doomed for "spoonpies" instead of decent ones.. (i'm gonna try that lowfatchocolat now! :)) eva
ReplyDeleteHmm good luck!?
DeleteHoly cow, I made this the other day and I couldn't believe how much it tastes like real cheesecake! It must be due to the tanginess of the lemon combined with the creaminess of the cashews. I've had other vegan cheesecakes, but nothing that came so close to real baked cheesecake flavour and texture (if that matters to anyone at all). Really great recipe. The only thing was that I had to make a bit more of the nut mixture to adequately cover the bottom of my pan. But that was easy enough to do. Thanks!
ReplyDeleteMy first raw cheesecake! It is so tasty (the decadent, multi-layered, creamy, taste-buds-surprising way!) I just can't wait to "bake" another one :). It's a shame cashews are sooo expensive here in Poland :(.
ReplyDeleteThis looks amazing! Definitely will try it for a party soon. By the way, any thought on reducing the oil in the recipe? 3/4 c seems like a lot.
ReplyDeleteThanks =) True about the oil - this was one of my first big recipes and now I would never use that much >< I recommend trying this recipe if you wanna use less coconut oil:
Deletehttp://www.thisrawsomeveganlife.com/2013/03/vanilla-chocolate-chunk-cheesecake-with.html