Vegan Strawberry Cheesecake
Adapted from The Blender Girl
| Yield: 8 servings | Time: 30 minutes |
Place almonds and dates in a bowl of a food processor and blend until mixture forms a dense ball. If mixture seems a bit dry, add a few more dates and re-blend.
Grease a 9-inch springform cake pan and press date mixture into the bottom of the pan. Set crust aside. For the filling place drained cashews, strawberries, coconut oil, maple syrup, almond milk, lemon juice and zest, and vanilla into a blender. Blend on high for 1-2 minutes until smooth and creamy.
Pour filling into prepared pan, spreading so that the filling sets evenly. Cover with foil and place in the freezer for 6-8 hours to set before transferring to the fridge. Serve cheesecake cold from the fridge.
1 cup toasted whole almonds
1 cup pitted dates
3 cups raw cashews, soaked in water overnight
1 ½ cups strawberries, fresh or thawed
¾ cup coconut oil, melted
½ cup maple syrup
½ cup almond milk
1 tablespoon lemon zest
½ cup fresh lemon juice
1 teaspoon vanilla extract