👀 ♥️ Looks like #summertime —>#Repost @sunwarriortribe ・・・
Vegan No-bake Cashew Cheesecake
2 cups raw cashews.
2 cups boiling water.
1/2 cup full fat coconut milk.
1/4 cup coconut oil melted.
1 large lemon, juiced and zested.
1/4 cup liquid sweetener of choice (agave, maple syrup).
1 tsp vanilla extract or 1 vanilla bean, seeds removed.
1/2 cup frozen strawberries, thawed.
1 cup Medjool dates.
1/2 cup raw almonds.
1/2 cup raw walnuts.
1.) Place cashews in boiling water and let sit for 1–2 hours. In the meantime, prepare the crust.
2.) Combine 1 cup Medjool dates with 1/2 cup almonds and walnuts in your food processor. Pulse until mixture holds together. Remove from food processor and press mixture down firmly in a 4 x 4 spring form pan lined with parchment paper. Place in freezer to set.
3.) After cashews are done soaking, discard water. Add cashews to high speed blender with coconut milk, coconut oil, lemon juice, zest, and liquid sweetener. Blend until completely smooth. This can take up to 4–5 minutes depending on the strength of your blender. Remove date crust from freezer and pour cashew mixture in the pan.
4.) Blend ½ cup frozen strawberries with 1 tablespoon of water. Drizzle strawberry mixture on top of cheesecake and place in freezer to set for 5–6 hours.
5.) To serve: Remove from freezer and place in fridge 2 hours before serving.
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