dees vegan cashew cheescake
dees vegan cashew cheescake

St. Patrick’s Day Vegan Cashew Cheescake

By Dee, 14th March 2016

In honour of St. Patrick’s Day, I’ve put together a real showstopper inspired by the green, white and orange of the Irish flag! Dairy-free and egg-free, the cashew’s make for a super creamy delicious texture the whole family will enjoy eating. Don’t be put off by the number of steps involved, it may take a little effort but it’s well worth it and is the perfect way to end your St. Patrick’s Day meal. It’s best to make this in advance of the day, as the longer you give it to set the better it will cut.

  • Prep: 1 hr 53 mins
  • 1 hr 53 mins

    1 hr 53 mins

  • Yields: serves 6-8

Difficulty rating:


For the crust

20 ready to eat dates, pitted

75 g almonds

75 g pecans

75g g rolled oats

1 tsp vanilla paste

1/2 tsp Himalayan salt

For the filling

400 g cashews, soaked overnight

100 g coconut sugar

60 ml melted coconut oil

For the green layer

50 g spinach, fresh

1 tsp wheat grass, powdered

2 tsp peppermint extract

For the white layer

1 tsp vanilla extract

For the orange layer

300 ml orange juice

1 tsp veg gel


1Soak your cashews overnight or preferably for 24hours.

2To make the crust, place all the ingredients, except the oats, in a blender or food processor. Blend until you’re left with a soft dough, then add the oats and pulse 2-3 times. Press the crust into a 7”or 9″ spring-form tin, making sure to cover the bottom and the sides. Refrigerator for an hour.

Irish Flag Vegan Cashew Cheesecake

3Next get started on the filling. Drain the cashew nuts and place them in a blender. Add the coconut sugar and blend until you’re left with a smooth paste. Next pour in the melted oil with the blades running, this will give the mixture a smooth finish. If you feel the mix is too thick add 50-70mls of water, but bear in mind the cheesecake will take longer to set.

4Remove half of the mixture and add the mint, wheatgrass and spinach to the blender and blend on high until thoroughly mixed. Stir the vanilla into the other half.

Irish Flag Vegan Cashew Cheesecake

5Place the green mix into the crust case so it makes up the bottom layer and lightly tap it on the table to even it out. Next add white layer and again lightly tap to even out. If you’ve time, you can place the case with the green mix into the freezer for 20 min before adding the white layer, to avoid any mixing of the colours.

Irish Flag Vegan Cashew Cheesecake

6Next make the orange layer, by placing the cold orange juice into a pot. Add the veg-set and whisk to dissolve. Bring to the boil, mixing all the time. Once boiled, take the pan off the heat let it cool for 1-2 minutes, then pour evenly over the white layer. Let it cool at room temperature for 30 minutes, then refrigerate overnight, if possible.

Irish Flag Vegan Cashew Cheesecake

7When you’re ready to serve, slowly release the sides of the spring-form tin. Use a spatula or knife to help to remove it from the sides. Remember at this point to be patient, it may take a little time to get it away from the sides. Then simply cut and serve. It should happily last about 5-7 days in the fridge… but it won’t last long once you taste it!

Irish Flag Vegan Cashew Cheesecake