Vegan Citrus Cashew Cheesecake

Prep Time 25 minutes
Cook Time 0 minutes
Servings 8 people
For a 9 ½ inch pie


How It's Made


  • 2 cups raw European almonds
  • ¼ tsp Ground Vanilla Beans
  • ¼ tsp sea salt
  • 12 Medjool Dates
  • 2 tbsps Organic Raw Virgin Coconut Oil
  • 3 cups cashews
  • 1 ½ cups homemade almond milk
  • 1 cup fresh lemon juice
  • 2 tsp lemon zest
  • 3/4 tasse agave syrup
  • 1 tsp Ground Vanilla Beans
  • 2 pinches sea salt
  • 3 tbsps soya or sunflower lecithin
  • 3/4 cup Organic Raw Virgin Coconut Oil


  1. Soak cashews for 15 minutes and drain.
  2. Mix the almonds, the vanilla and the sea salt in a food processor until the almonds are finely chopped.
  3. With the food processor still functioning, add the dates and the raw coconut oil. Stop the mixer once the dough sticks.
  4. Press dough in a 9 ½ inch pan greased with coconut oil, taking care to push the dough up onto the edges of the mold. Use of a detachable mold will make the preparation of the pie crust easier. Refrigerate while you make the pie mixture.
  5. Mix all ingredients in Vitamix until it becomes a creamy texture. Cover the crust with the filling.
  6. Refrigerate for a minimum of 4 hours and serve!
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!