Vegan Strawberry Cheesecake

March 2, 2019  |  Desserts, Recipes

Crust

  • 70 g almond (1/2 cup)
  • 10 Medjool dates pitted
  • 2 tbsp coconut oil

Filling

  • 1 cup (150g) cashews
  • 2 cups strawberries (or any frozen fruits)
  • 3 tbsp / half lemon juice
  • ⅛ tsp vanilla
  • 4 tbsp coconut oil
  • Add Brandy!

Start making the cake the evening before by putting the cashews is a bowl and covering them with water. You need to soak them overnight.

  1. Put the almonds in the blender and pulse until they are coarsely ground.
  2. Add the dates and coconut oil in the blender and pulse until the crust mixture is sticky and starts to form a ball.
  3. Press the crust mixture into a bottom of a cake tin (18 cm) and place it in the freezer to wait for the filling to be prepared.
  4. Drain and rinse the cashews and put them in cleaned blender with all the rest of the ingredients. Pulse until the filling mixture is smooth and silky.
  5. Pour the filling over the crust, cover the tin with cling film and place it back in the freezer for at least 4 hours or in the fridge overnight.