Utilizing cashews in a cheesecake was incredibly delicious! Be careful in consumption though because cashews still are higher in carb than most nuts. It's something that is definitely a good treat, and you can slice it and freeze it into individual portions.
You will need an 8" springform pan to make this. Topping it with a homemade strawberry compote is totally optional, but it really ups the ante on flavor.
Soaking the raw cashew nuts needs to be done ahead of time. I found the best texture comes from a full 24 hour soak. You can soak the nuts in water and leave them out at room temperature overnight.
1 pound raw cashews- soaked overnight and drained/throughly rinsed
1/2 cup coconut oil, melted
1 can coconut milk, full fat (shake it up well)
1 cup granulated sugar free sweetener (I used Pyure)
2 tablespoons vanilla extract
2 tablespoons lemon juice
2 cups almond flour
1/2 cup golden sugar substitute (I used Lakanto golden)
1/4 cup melted coconut oil
Mix all ingredients together for crust. Grease an 8" springform pan and press crust up the sides and evenly across the bottom. Bake in preheated oven at 350 degrees Fahrenheit.
Allow to cool completely while you prepare the cheesecake.
In a food processor, pulse the soaked cashews. Stream in the coconut oil and coconut milk. Slowly add in the sweetener, lemon juice, and vanilla. Continue to run the food processor until the mixture looks smooth, resembling a cheesecake filling.
Pour into your cooled crust, and freeze for 6 hours. Allow to defrost in the refrigerator approximately 2 hours before serving.
Top with fruit compote and berries if desired.
Serves approximately 10