★☆. For the strawberry cream: 70 g raw sunflower seeds soaked for 2-3 hours 100 g fresh strawberries 4-5 tbsp cold pressed carob extract 2-3 tbsp raw cacao butter melted 1 tbsp cold pressed coconut oil melted 1 tsp sunflower lecithin (optional, for stability) 2 tbsp lemon juice A pinch of pink himalayan salt 1 … Please read my. Blend until a sticky crust is formed. Add the pitted dates in a food processor, blend until you have small pieces. While the cake was setting in freezer I thawed extra to garnish the top just before serving. 2 Gluten Free Biscuit Base, with a Vanilla & Coconut Cream Layer, Topped with Strawberry & Rhubarb Compote. This sweet and tangy pudding features a layer of smooth and creamy coconut cream with a luscious strawberry and rhubarb compote. Just Wow. Cashews and vegan cream cheese take the place of traditional cream cheese without compromising the flavor. The consistency is airy and light – somewhere between a mousse and a cheesecake. . Your feedback is really appreciated! Rinse them in cold water to fully cool before blending into the recipe to save time later solidifying in the freezer – I blended them in hot, which worked fine except that I had to wait longer to eat it! Now, we will make the filling by blending the filling ingredients in a blender until very smooth and creamy. I have even made it twice in the past week. With no eggs in this recipe, these strawberry cheesecakes do not need to be baked, and instead set up in the freezer Just before you are ready to start blending the cheesecake, put agar flakes, ½ cup of reduced aquafaba (or water if you... Chuck maple syrup, de-stemmed strawberries and cashews (in this order) into the blender. Hehehehe, that isn’t quite right. This recipe post is sponsored by So Delicious Dairy Free and Sprouts Farmers Market. I use a silicone cake pan, round or square. You’ll need to thaw out your slice every time before you can eat it, but it’ll keep for weeks this way. And then I dived right in to a 100% raw food diet in 2009 and of course, that inspired me to get cracking on some proper raw recipes. And I guess I sort of agree, but in this case, I think I did swoon. – Used frozen strawberries – I didn’t bother thawing them before blending for the top layer to save time and it worked out. 1 lemon (2 Tbsp or 30ml), juiced, plus more lemon juice as needed. Vegan strawberry cheesecake bites, of course. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. 3 Tablespoons (45ml) olive oil or melted coconut oil, plus more as needed. Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, … Now, add the walnuts, 1 tbs maple syrup and a pinch of salt into the processor with the dates. Place the 2 cups of pre-soaked (at least an hour) cashews along with the lemon juice, vanilla and date honey or maple syrup and blend until smooth. One late night, genius that I am, I had the … How’s the texture? Smooth, creamy, sweet with just enough tartness and kick from fresh lemons blended with cashews to give it that fabulous cheesecake flavor. But should you feel inspired to, then just add in 1/4 cup of coconut oil to the ‘cheese’ part of the recipe, and 2 tablespoons to the topping. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! . It will result in a slightly firmer set to the cheesecake. ★☆ The recipe took a little bit of adjusting but in the end they turned out absolutely delicious! vegan cheesecake with salted caramel fudge topping. But actually I’ll shut up now, if you wanna eat the whole pie – you go girl (or guy!). It contains only 7 ingredients: Blend until very smooth and creamy.Â, Pour the filling over the crust (filling will be liquidy at first) and freeze the cheesecake for at least 4 hours. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Follow us on social media. contact. Facebook /GuUK. Quick and easy to make. It is awesome and I will Definitely make it again!! You don’t need that kind of negativity in your life. large plates. So, let us know what you think of this recipe by leaving a comment and rating the recipe! Now, you can add the rest of the crust ingredients into the food processor and then blend until a sticky crust is formed. breakfasts. small plates. Hi Kate, it’s not something I’ve tried, but I would probably make freeze them and then remove from the pans and only then place one on top of the other and then freeze again. This is our 7th month vegan and I really wanna WOW everyone with this! Super easy to make and tasted absolutely delishes! Let’s call it a mini swoon. 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