Vegan Strawberry Cheesecake
Recipe for 6 vegan mini strawberry cheesecakes
You don't need to have Vitamix for this recipe. We have OmniBlend V and it works really well. Actually it doesn't take longer than a minute to mix the beans into the cream mixture. At first, we were a bit skeptical if the layer of cashew nuts soaked really could taste like a cheese cake, but what surprised me really could be !! It turns out the cream is amazing and you can use all kinds of flavors and add it to your cheesecake! I am always a little slow in this matter; I hate knowing for years until I finally know that it can be very delicious! And I'm even happier now because I finally found this very delicious and vegan dessert!
For six muffin cups, I used one cup of cashews and blended it together with half a cup of coconut milk, 6-8 strawberries, and a teaspoon of agave. Divide the filling evenly among the muffin cups and put it into the freezer for about 3 hours. Allow the vegan strawberry cheesecake to warm up for about 30-60 minutes before you serve it. You can store them in the freezer for up to two weeks.
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INGREDIENTS:
- 1 cup cashews soak the cashews for 4-6 hours
- 1/2 cup coconut milk
- 1/2 cup almonds
- 1/2 cup dates
- 1 tablespoon popped quinoa
- 6-8 strawberries
- 1 teaspoon agave
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INSTRUCTIONS:
- Soak the cashews for 4-6 hours.
- Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the popped quinoa and blend again until a sticky mixture forms. Press it into six silicone muffin cups.
- Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk in a food processor and blend until it becomes creamy and smooth. Then add the strawberries and blend for another minute.
- Pour it evenly on the base layer and freeze for about 4-6 hours.
- Allow the mini cheesecakes to warm up for 30-60 minutes before you serve them.
To gett full recipes and video. Please visit https://veganheaven.org/ we just share! Thanks!
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