Last night I finished the last of 17 vegan cashew cheezcakes that I committed to as a mini fundraiser for Sit With Me Rescue.
It was more than I intended to make; I decided to participate on a whim, delighting in the marriage of vegan outreach and raising funds for animal rescue, but feared that nobody would be interested.
24 cups of cashews, 6 cups of walnuts, 6 cups of pecans, 2 cups of dates, 5 cups of agave nectar and 6 cups of coconut oil later, I’ve been proven wrong.
What I hope people take from this is a sense of empowerment. By simply making some cheezcakes and asking people to support my efforts, I raised more than $400 for Sit With Me.
Sometimes the burden of giving a damn can feel overwhelming, creating a sense of helplessness because it seems like nothing we do can make a dent. I know I suffer from this type of despair; sometimes I’m not sure how to cope in a world that’s overwhelmingly cruel (and blasé) towards animals and their plight. But I try to take that despair, and harness it into positive action.
We can all contribute to helping animals, it’s just a matter of finding our purpose and just doing it. And of accepting that we may not save the world with every action, but we can help in everyday ways, and that those actions matter.
Here’s the cashew cheezcake recipe that I used. Just a word of warning, this comes out infinitely better if you use a Blendtec or Vitamix blender. Most standard blenders just won’t achieve the creamy, melt in your mouth consistency.
(This recipe will make three 6 inch crusts, or two 7-8 inch crusts)
– 1/4 cup dates, chopped and soaked in hot water
– 1 cup walnuts, soaked overnight
– 1 cup pecans, soaked overnight
– Pinch of salt
Blend in the food processor. Press into greased springform pan(s). (This recipe will make three 6 inch crusts, or two 7-8 inch crusts.)
– Four cups raw cashews, soaked overnight
– 1 cup coconut oil
– 3/4 C agave nectar
– 2 tsp vanilla
– 1 cup water
– 1-2 TB lemon juice
Purée the hell out of everything listed above in a high powered blender until it’s super smooth. Pour it on top of the crust, freeze. Serve cold.
- To make it chocolatey: add 1/4-1/3 cup cocoa
- To make it cinnamony – add 1 TB cinnamon
- To make it a blueberry or strawberry cheezcake, heat two cups of berries in a saucepan and add a couple of tablespoons of agave nectar. Puree in a food processor, then add to frozen plain cheezcake and freeze again
PS Lilac and her friends thank you!