Lime, lemon and macadamia cheesecake

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By

Petra Kepic

Abstract

This deliciously creamy cheesecake is raw, vegan and dairy-free. Top it with whatever fresh fruit is in season. 

The base and filling are made with activated almonds, cashews and macadamias. Activated nuts have been soaked in water for 4 hours, which starts the germination process, and then slowly dehydrated. The process increases the nutrition of the nuts, and may make them easier for the body to digest. While it is possible to buy activated nuts from a supermarket, for optimum texture and freshness this recipe recommends doing the activating and dehydrating yourself. If doing so, you will need to allow at least 10 hours to soak and dehydrate the nuts before making the cheesecake. 

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