Tip: Adjust your screen timeout in Settings
No-Bake Strawberry Cashew Cheesecake (Vegan)
Creamy raw cashew cheesecake on a toasted almond-coconut base, topped with a strawberry-goji filling with chia and maple syrup. Chilled, no oven, naturally sweet.
30 min prep / 300 min total
441 kcal
10.3g protein
8 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 180 gcashews
soaked in cold water for at least 4 hours
- 200 galmonds
pan-toasted
- 40 gcoconut flakes
for the base
- 2dates
- 2 tbspfreeze-dried strawberries
- 2 tbspgoji berries
- 40 gcoconut flakes
for the topping
- 2 tbspchia seeds
- 40 gcoconut oil
- 200 gstrawberries
- 2 tbspmaple syrup
Instructions
Soak 180g cashews in cold water for at least , or boil for in a hurry.
Pan-toast 200g almonds and blend with 40g coconut flakes, 2 dates, 2 tablespoons freeze-dried strawberries and 2 tablespoons goji berries to form the base.
Lightly oil a mould and press the base layer down evenly.
Blend the soaked cashews with 40g coconut flakes, 2 tablespoons goji berries, 2 tablespoons chia, 40g coconut oil, 200g strawberries and 2 tablespoons maple syrup.
Spread the strawberry-cashew cream over the base and chill in the fridge until fully set.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
