Jewish Federation of Cleveland

Cashew Cheesecake

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2 c. raw cashews, soaked in water overnight, then rinsed and drained
⅓-½ c. maple syrup - start with ⅓ c. and taste after blending. Add more syrup if needed, but you should not need to exceed ½ c.
juice of 1 lemon
5 tbsp. Earth Balance margarine
½ tsp. sea salt


  1. Place all ingredients in blender fitted with metal blade and blend until smooth.
  2. Pour over crust and smooth with a knife, if needed.
  3. Refrigerate several hours until set.