An amazing treat that is a healthier version than the average cheesecake. The recipe is gluten free, vegan, and lactose free, a must try! The base has pecans and walnuts, combined with medjool dates that gives the crust a nice caramel sweetness to it. The middle layer is made with cashews, which also gives a nice nutty tastes to the center. In order to get that smooth and silky texture, the longer the cashew soaks in water, the better. Some will soak the cashews overnight to really soften the nut in order to process them better. I decided to top the vegan cheesecake with strawberries, but you can use a cup of any fresh berries of your choosing.
Strawberry Vegan Cheesecake
Servings: 10-12 bars Time:8 hours Source: adapted from themovement
- 1 1/4 cup pecans
- 1 cup walnuts
- 12 medjool dates, pitted
- pinch of salt
- 3 cups raw cashews, soaked in boiling water for a minimum of 4 hours or overnight
- 1/3 cup maple syrup
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 tsp lemon juice
- 1 tsp vanilla extract
- pinch of salt
- 1 cup fresh strawberries
- 2 tbsp maple syrup
Line a 8×8-inch baking pan with parchment paper.
Using a food processor combine all the base ingredients together until it forms a dough. If it appears dry add a little bit of water. Transfer the dough to the pan and press it down until it covers the bottom evenly. Set aside.
Drain the cashews and dry with a paper towel. Place into the food processor and add the maple syrup, almond milk, coconut oil, lemon juice, vanilla, and salt. Blend until the mixture is silky and smooth. Pour filling on top of the base until well covered.
To prepare the topping, pour strawberries and maple syrup into a blender or food processor until well combined. Pour on top of the filling, and spread until well covered.
Cover pan and freeze for a minimum of 4 hours before cutting and serving.