I just made a cheese-less cheesecake all vegan and raw and so divine. (and costing $$$$$ for ingredients)
Crust: 2 cups macadamia nuts, 1/2 cup dates-grind in a cuisinart and press into a spring form pan. Dust with coconut flakes first.
Filling: 3 cups cashews, soaked for 2 hours, 3/4 cup lemon juice, 3/4 cup agave or maple syrup, 3/4 cup coconut oil, 1/2 cup water, 1 tsp vanilla and 1/2 tsp salt-puree in cuisinart and pour over crust.
Freeze until firm. Take out an hour before, loosen from the pan sides, garnish with raspberries and yummmmmm !!!!
After my dinner guests are done, I'm taking all leftovers to my neighbors so I'm not temped to eat the rest and gain 20 pounds.