Vegan Strawberry Cheesecake for Father's Day
- Summer Sanders
- Jun 13 2014
- 0 comments
This is my favorite cheesecake recipe. I have a ton of recipes, but this one is the best! I love it because it’s not loaded with cashews, it’s on the lighter side of raw cheesecakes, and it’s not too sweet. I really had fun making this. Whenever my mom comes to town I use it as an excuse to make a treat!
Strawberry Cheesecake
Crust
- 1 cup coconut
- 1/2 cup almond flour
- 2/3 cup coconut oil
- 1/4 teaspoon sea salt
- 1 tablespoon coconut nectar or favorite raw sweetener (I steer clear of agave)
Filling
- 3 cups young coconut meat
- 2/3 cup cashews (soaked for at least 1 hour)
- 1/2 cup coconut oil
- 3 tablespoon lemon juice
- 1/3 to 1/2 cup raw honey. You can use coconut sugar for the vegan version, but it will change the color.
- 1/4 teaspoon sea salt
- 1/2 teaspoon bourbon vanilla extract
Topping
- 2 pints of strawberries, sliced thin
Directions:
- I make a cashew coconut blend in the dehydrator with curry on it. It’s olive oil, coconut sugar, sea salt and curry powder to taste and I toss the nuts in it, then dehydrate. You could do this in the oven too at a low temp.
- Place your noodles in a bowl and set aside. In your blender, mix coconut meat, cashews, curry, garlic, coconut sugar, sea salt. Blend well. You may need some water depending on the moisture of the coconut. Add it in small amounts as you blend. The sauce should be very smooth.
- Take a look at your noodles, there may be extra water in them, go ahead and drain it. Pour the sauce onto the noodles and mix. Place into your favorite bowl and add toppings. Serve and enjoy!
