A few weeks ago, I took a friend to my new favorite vegan restaurant, Sanctuary Bistro, to celebrate her birthday. All the dishes were delicious but the dessert, a gorgeous strawberry cheesecake, was especially memorable. It was rich, decadent, and berrylicious! Ever since that night, I’ve been dreaming of it and looking up recipes in an attempt to recreate it. Sanctuary Bistro was kind enough to share the recipe with me for you all to try. It’s featured in their cookbook Sanctuary Bistro’s Recipes for Everyday Living.

Ingredients for Raw Cheesecake Crust
(requires 1 day advanced prep and needs a springform pan)

1 cup almonds

1 cup pecans

6 dates, pitted

Pinch of salt

Ingredients for the Cheesecake

3 cups cashews

1/4 cup water

1 teaspoon vanilla

4 cups strawberries

1 cup coconut oil

1/2 cup agave

1/4 cup lime juice

Directions

Crust

Process all ingredients of the crust in the food processor until the nuts are coarsely chopped and mixture holds shape when pressed.
Place the mixture into a 9" springform pan and firmly press to the bottom evenly.

Cheesecake

Place all of the ingredients into the high-powered blender and process until smooth, keep tamping and stirring until well incorporated.
Pour into the springform pan over the crust.
Refrigerate overnight to set.