Raw Spinach Cheesecake with Sundried Tomato and Sunflower Seed Crust (grain-free & vegan)
Serves: 8" round cake
  • Crust:
  • 120g sunflower seeds (1 cup)
  • 30g flaxseed (1/4 cup)
  • 85g sundried tomatoes (1 cup)
  • ½tsp oregano
  • ¼tsp sea salt
  • 1tbsp olive oil
  • Cheese layer:
  • 250g cashews (2 cups) soaked for 3 hours
  • 120ml water (1/2 cup)
  • 2tbsp lemon juice
  • 1tbsp nutritional yeast
  • 1 garlic clove
  • ½tsp sea salt
  • freshly ground black pepper
  • 100g baby spinach (2 cups)
  • fresh basil, small bunch
  1. Place cashews into bowl, cover with water and leave to soak for 3 hours. Rinse well under running water and drain.
  2. Place the sundried tomatoes into bowl, cover with boiling water and leave to soak for about 20-30 minutes. Drain once soft.
  3. In a food processor or high speed blender process sunflower seeds until broken down, but not completely ground. Add drained sundried tomatoes, flaxseed, oregano, sea salt and olive oil and process until the mixture sticks together.
  4. Press the mixture evenly onto bottom of 8" spring form round cake tin and set aside.
  5. Place cashews into high speed blender with water and lemon juice and blend until smooth and creamy. Add nutritional yeast, garlic, sea salt and black pepper and blend again. Finally add washed spinach and basil and blend just until incorporated.
  6. Spoon the mixture onto the crust layer and smooth out the top. It will be thick consistency.
  7. Place into freezer for about 3 hours to set.
  8. Remove from the tin once set and serve.
  9. You can slice the leftovers and store in freezer.
  10. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/raw-spinach-cheesecake/