Indulge in this creamy and refreshing vegan cheesecake that's perfect for cooling down on a hot day. Made with wholesome ingredients like cashews and coconut cream, this dessert is a guilt-free treat for any occasion.
Ingredients: 2 cups raw cashews, soaked overnight. 1 cup coconut cream. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup lemon juice. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup mixed berries, for topping. 1/4 cup shredded coconut, for garnish.
Instructions: Remove soaked cashews from the water and wash them well. Mix cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla extract, and salt in a food processor until the mixture is smooth and creamy. Put the mix into a springform pan and use a spatula to smooth the top. Freeze the cheesecake for at least four hours, or until it's set. Take it out of the freezer and let it sit at room temperature for 10 to 15 minutes before you serve it. Add shredded coconut and a mix of berries on top before cutting and serving.
Prep Time: 20 minutes
Cook Time: 0 minutes
International Conference on Business and Engineering Research
