Perhaps one of the best dairy-free “inventions” ever is nut cheese. And it truly shines in this vegan, raw blueberry cheesecake recipe from Gena Hamshaw’s new cookbook, Choosing Raw: Making Raw Foods Part of the Way You Eat.

Gena says:

If you think authentic cheesecake flavor is impossible without the cheese, think again. Raw cheesecake happens to be one of the most authentic tasting raw desserts, thanks to the magical combination of cashews and coconut oil. This raw blueberry cheesecake is easier to prepare in a high-speed blender than a food processor, but the processor can work if that’s what you have. Just be sure to soak your cashews overnight! If you don’t have cashews, macadamia nuts are a perfect substitute.



Choosing Raw is a “high-raw”, vegan cookbook. Within the 100+ recipes and well-thought out meal plans your will find some meals made with ingredients like cooked quinoa, and Gena does offer optional oven instructions for recipes where a dehydrator is called for, just to keep things real. But the raw blueberry cheesecake recipe below requires no heating at all – in fact, you will have to exercise patience as it chills!

Special Diet Notes: Raw Blueberry Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian.

