This week I’ve been making a Strawberry Vegan Cheesecake for the folks over at Small City Big Personality. Click here to read their full blog post.
Here is the recipe below
Prep Time: 60 mins
Cook Time: 4 hours
- 50g pecan nuts
- 50g walnuts
- 50g almonds
- 10 figs
- 2 tbsp coconut oil
- 250g cashew nuts
- 500g strawberries
- 50g maple syrup
- 1/2 tsp vanilla essence
- 4 tbsp coconut oil
Start the evening before by soaking your cashew nuts in a bowl of water and covering them overnight.
To make the base, blend together the pecans, walnuts and almonds until they are coarsely ground. Add the figs and coconut oil and blend until the mixture forms a ball and is sticky.
Using an 8″/20cm spring-form pan, press the mixture into the base and pop in the freezer until ready to use.
Drain the soaked cashew nuts and transfer them to a blender. Add the strawberries, maple syrup, vanilla essence and coconut oil and blend until smooth.
Pour the strawberry mixture over the crust and freeze for at least 4 hours or pop into the fridge overnight.
Serve with chopped strawberries and enjoy!