Sarah's raw cheesecake

I bookmarked Sarah's Raw Cashew Dreamcake months ago. How could I not? Look at those photos. I love that the vibrant pink color is from raspberries, not artificial flavoring. This dessert is vegan, gluten-free and raw. A perfect cold dessert for the summer. And yes, a dessert that is vegan, gluten-free and raw can taste good. Actually really, really good. The cake is made with whole food ingredients: almonds, dates, cashews, honey, vanilla, lemon juice, coconut oil, and blueberries. What's not to love?

I didn't have raspberries, but I did have ripe blueberries. I doubled the recipe since my springform pan is rather large. The hardest part about making this cake is having a great food processor (or blender) that can handle the cashew mixture. I actually used my blender for this part, because my food processor is tiny. Soaking the cashews overnight made this an easier task for sure.

 And if you aren't familiar with Sarah's blog, My New Roots, you must check it out. She shares delicious, healthy recipes and teaches you the nutritional value of each dish. I love that.

I'll definitely be making this again. The only regret I have is not making it sooner!