3 cups Cashews, soaked
2 1/4 cups Pomegranate Juice
1/4 cups Lemon Juice
3/4 cup Agave
1 tablespoon of liquid Vanilla
1/2 teaspoon of salt
3 tablespoon of lecithin Granules
3/4 cup Coconut Oil
1/4 cup Beet Juice or 1 small beet
Add all ingredients to blender except the coconut oil and lecithin. Blend well until smooth and creamy. Stop blending and add the lecithin and melted coconut oil. Resume blending until oil and lecithin are well incorporated. Pour filling into spring from pan with prepared crust. Place in freezer to set for 1 to 2 hours or until middle of cheesecake is firm to touch. Garnish with pomegranate kernels and serve.
Makes one 10-inch cheesecake.
