Vegan Cashew Cheesecake
My brother Alex is not a vegan but he loves to create clean versions of traditional treats. When he first introduced this Cashew Cheesecake to me, I’ll admit – I definitely hesitated! But after trying it, I realised that vegan treats can be totally delicious. Just be mindful to keep this to once or twice a week though – as this one is still considered a treat.
- 1 teaspoon coconut oil melt for greasing
- 2 cups cashew nuts soak for at least 4 hours
- 1 cup coconut milk
- 1/3 cup coconut oil melted
- 1/4 cup honey or maple syrup
- 1/2 lemon juiced
- 1 teaspoon vanilla bean paste
- 6 strawberries
- 125 g blueberries fresh or frozen
- 1 pinch salt
- Grease 10 holes of a muffin tray with a little melted coconut oil.
- Drain and rinse the cashews thoroughly and place them in to the food processor, along with the coconut milk, coconut oil, honey, lemon juice, vanilla bean paste or vanilla extract and salt. Blend for 3-5 minutes or until completely smooth.
- Pour the cheesecake evenly into prepared muffin tray and place in the freezer for 2 hours.
- Meanwhile, dice the strawberries and combine with the blueberries. Gently mix the fruit with the honey and set aside until ready to serve.
- Once the two hours is up, remove tray from freezer and rub the outside of the tray with a hot cloth and gently run a hot knife around each mini cheesecake.
- Carefully remove and place each one on a small plate, top with the fruit and honey and enjoy.
Store leftovers in the fridge, best enjoyed within 3 days. This healthy cheesecake recipe is also gluten free.