Vanilla Cashew Cheesecake, Simply easy
Photo taken by Krys Lojek
Vanilla Cashew Cheesecake
Ingredients
For Base:
200gms of almonds (activated and dried if available)
100gms of shredded or flaked coconut (Preservative free)
8 medjool dates
1 tablespoon of coconut oil
Mixture
2 cups of Cashews soaked in salted water for 2 hours
1 cup of dairy free milk. My favourite at the moment is an equal mixture of almond and coconut milk
1 teaspoon of vanilla paste or the seeds of one vanilla bean
1/2 cup of sweetener of choice ie rice malt syrup, honey, coconut sugar
2 tablespoons of Great Lakes Gelatin
Method
For the base, place a piece of baking paper in a 8cm by 12cm or close too, baking pan
In a blender place nuts and pulse until smooth. Add coconut and pulse until slightly chunky. Add dates and coconut oil and pulse until mixture can hold its own shape. If mixture remains crumbly and will not stick together when pressed add a tablespoon of coconut oil, pulse and check. Add coconut in small increments until desired consistency.
Spread into prepared pan and press down firmly. Refrigerate while you prepare the mixture.
For the mixture, place all the ingredients into the blender and pulse until smooth and creamy. Taste and add more sweetener if required. Pour over the base. Cover with baking paper or cling film and place into freezer until set. Approx 2 hours.
Cut into desired slices and top with sliced fruit of choice.
For Base:
200gms of almonds (activated and dried if available)
100gms of shredded or flaked coconut (Preservative free)
8 medjool dates
1 tablespoon of coconut oil
Mixture
2 cups of Cashews soaked in salted water for 2 hours
1 cup of dairy free milk. My favourite at the moment is an equal mixture of almond and coconut milk
1 teaspoon of vanilla paste or the seeds of one vanilla bean
1/2 cup of sweetener of choice ie rice malt syrup, honey, coconut sugar
2 tablespoons of Great Lakes Gelatin
Method
For the base, place a piece of baking paper in a 8cm by 12cm or close too, baking pan
In a blender place nuts and pulse until smooth. Add coconut and pulse until slightly chunky. Add dates and coconut oil and pulse until mixture can hold its own shape. If mixture remains crumbly and will not stick together when pressed add a tablespoon of coconut oil, pulse and check. Add coconut in small increments until desired consistency.
Spread into prepared pan and press down firmly. Refrigerate while you prepare the mixture.
For the mixture, place all the ingredients into the blender and pulse until smooth and creamy. Taste and add more sweetener if required. Pour over the base. Cover with baking paper or cling film and place into freezer until set. Approx 2 hours.
Cut into desired slices and top with sliced fruit of choice.