I made a raw vegan Strawberry Cheesecake for my husband’s 40th birthday in quarantine and it was DELICIOUS!! Everyone loved it! I kind of made up the recipe from a few different raw vegan dessert books that I have (I love raw vegan desserts) and it turned out amazing! Maybe I should just quit my day job and become a raw vegan chef!! LOL!
So it tastes like a delicious strawberry cheesecake but it’s made out of nuts and fruit and it’s not too sweet!! So if you’re going to indulge, you know you’re eating clean ingredients & getting lots of amazing nutrition!! Unlike traditional cheesecake, this cake is packed with healthy fats and antioxidants!
• Crust: 1 1/2 cup almond, 9-10 medjool dates, 1/2 cup coconut flakes
• White layer: 2 1/2 cup cashews (soaked overnight), juice of 2 lemons, 2 tsp vanilla, 3/4 cup maple syrup
• Pink Layer: 1 1/2 cup soaked cashews, 2 cups strawberries, 1/2 cup lemon juice, 4 tbsp maple syrup
Directions: You freeze it instead of cook it and you need a blender, a food processor and a 10” springform pan!
1️⃣ soak all your cashews overnight.
2️⃣ Make the crust by putting all ingredients in the food processor and then form a crust in your springform pan!
3️⃣ Blend ingredients for the white layer and put on top of crust and let it sit in freezer for an hour.
4️⃣ Blend the ingredients for the pink layer and pour on top of the white layer. Spread gently to even out the cake.
5️⃣ place only freezer over night and then remove 15-30 minutes before serving! Slice strawberries and place on top for decoration!
Have fun making it and tag me @megwellness if you share it so I can see your sweet creations!