Vegan Strawberry Cheesecake
This creamy cashew based cheesecake is easy to pull together. It's also fashionably tinted pink thanks to fresh strawberries. Make sure you plan this one in advance - once all of the ingredients are combined, it needs time to sit in the freezer for a few hours to set up. Trust us, adhering to the recommended chilling time will reward you through and through.
Adapted from The Blender Girl
| Yield: 8 servings | Time: 30 minutes |
Preparation
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.
Ingredients
Crust
1 cup toasted whole almonds
1 cup pitted dates
Filling
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
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