Raw vegan cashew cheesecake…is surprisingly tasty. Just don’t think of it as a cheesecake, or you’ll be disappointed. It’s no less caloric than the real thing (newsflash, nuts are full of fat and calories) but it is packed with nutrients, so it can be eaten as a meal, rather than an indulgence.

I used a Kitchen Aid mini chopper in this video and I love it! It’s small, so it doesn’t take up much counter space, but it’s still very powerful and has lasted me for years so far. Get it here:

The current blender I use:

I originally uploaded this episode on April Fool’s Day, 2014.

The crust:
-2 cups walnuts
-6 pitted dates

Puree in the food processor until the mixture resembles wet sand.

Line a pie plate with unsweetened shredded coconut, then press the walnut-date mixture evenly into the pan to make your crust.

The filling:
-3 cups soaked raw cashews (soak them overnight)
-1/2 cup honey
-the juice of 1 lemon
-1/4 cup coconut oil
-1 tsp vanilla extract

Puree in a blender until smooth. Pour the filling into the crust and refrigerate for at least 6 hours before cutting. Serve with fresh berries.

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  1. Question !!!! If the “assistant” does not indeed believe in names how does he go about getting a driver’s license or a passport? 😉

    Cool guitar skills by the way, he was a great addition to this series. I hope there are more videos with him as the nameless -blazé- guitar playing- semi sarcastic assistant.

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