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Vegan Strawberry Cheesecake

Ingredients

  • Base:
  • 2 cups pecans
  • 1 cup Medjool dates, pitted 
  • Pinch salt 
  • Filling:
  • 2 cups cashews, soaked in water for 4-6 hours and drained  
  • One jar Nut Blend Coconut, Macadamia & Almond
  • One 400g punnet strawberries, hulled and sliced 
  • 1-2 tsp vanilla extract 
  • 4-5 maple syrup (to taste)
  • One 250ml package coconut cream
  • 3 tbsp coconut oil, melted
  • Juice half to one lime

Sweet, juicy strawberries are one of our Summer pleasures. We made the most of this beautiful berry by blending it with our delicious Almond & Macadamia Nut Blend to create this showstopper cheesecake. It takes little effort to prepare - the only thing you need is a little patience as you allow it to set and defrost! However, once your cake is ready to eat, we promise you won’t stop at just one slice - put your feet up and cut yourself some more. 

Method

  1. Start by making your base. Blend the pecans to a flour with the salt, then add in the dates. Blend again until broken down and the mix sticks together. Press into the base of a silicone or springform cake tin. Set aside.

  2. Now, make your filling by blending together all remaining ingredients until smooth and creamy. Adjust sweetness as needed, then pour over the base.

  3. Place in the freezer to set.

  4. Allow to defrost - it should be creamy all the way through, this can take time depending on the depth on your cake - then cut into slices and enjoy with fresh berries.

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