Cranberry Cheesecake raw vegan plant based non dairy recipe holiday christmas thanksgiving healthy c

An amazing healthy non-dairy plant-based no-bake recipe that’s as good for you as it tastes. A fabulous guilt-free holiday treat for the whole family. No oven needed because it’s hardened in the freezer! For more great healthy recipes like this, get the unCookbook which is also a great holiday gift, available at
2 cups Brazil or your favorite nut
2 Tbl. maple
1 Tbl. cashew butter
1 Tbl. Markus Sweet sugar for added flavor (optional)
1/2 cup to 3/4 cup buckwheaties (soaked then dehydrated buckwheat groats)

Place nuts in food processor and process to semi fine pieces.  Add maple syrup, cashew butter and sugar and run till all ingredients are well combined.  If crust is still crumbly, add another teaspoon of cashew butter and process again.  Pour into bowl and stir in buckwheaties.  Pour into a 12 inch spring form pan and set aside.

4 cups cashews (soaked for an hour if not using a high speed blender)
2 Tbl. coconut butter
2 Tbl. vanilla flavor
3 Tbl. maple syrup
2 Tbl. fresh lemon juice
2 cups orange juice
1/2 to 3/4th  cup cranberries coated in maple syrup (syrup optional)

Cara likes to cup the filling recipe in half, making 2 batches when using the Vitamix because when blender is filled 3/4ths to all the way full, the texture isn’t as smooth as if you filled the blender only half full.  So with that in mind, add all ingredients to your blender except for orange juice and cranberries.  Add half cup of orange juice to start blending.  Use a tad more if needed to turn contents over.  Finish off with the other half cup of orange juice and blend till satiny smooth.   Pour into large bowl and make 2nd batch.  Add to bowl with cranberries and gently fold .  Pour into spring form pan and put in freezer.  Remove from freezer 30 – 45 minutes before enjoying.

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