Raw vegan cheesecake with a golden base and creamy, slightly tart, and perfectly sweet filling made with cashews.
Place the almonds into a food processor and pulse until they've broken down a bit. Add the walnuts and pulse until you've reached your desired fineness. Add the dates and pulse until everything begins to stick together. The crust should hold together when you pinch it in between your fingers. If it doesn't, pulse a little bit more.
Lightly grease an 8.5" (21.5 cm) spring-loaded pan. Add the crust mixture to the pan and press it firmly down with your fingers or the bottom of a glass to really pack it down. Set in freezer to firm up while you make the filling.
Place all the filling ingredients into a food processor or a blender and blend on high until smooth. If it doesn't come together, add a little bit more coconut milk. The cream should be smooth and quite thick.
Pour the cream on top of the crust layer. Cover the cheesecake with a piece of plastic wrap and freeze it for 5-6 hours or overnight.
Store leftover cheesecake in an airtight container in the freezer for 1-2 weeks.
*Soak the cashews in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak cashews, pour boiling hot water over the cashews and soak for 1 hour uncovered. When the cashews are done soaking, drain the water and rinse the cashews thoroughly. (Note: if you do the quick soak, the cheesecake will no longer be raw).
**Use a full-fat coconut milk and let the coconut water separate from the cream in the can. The easiest way to do that is to pop the can of coconut milk into the refrigerator over night. I use the brand Native Forest or Thai and it always separates really well. It will depend on the brand of coconut milk you buy. If your can doesn't separate, you can still use the unseparated milk. The filling just won’t be as thick.
***Prep time does not include soaking the cashews (8 hours).