Strawberry vegan cheesecake
Serving 1 mini cheesecake: Calories: 131 | Carbohydrates: 15,7g | Fiber:0,8g | Total Sugars: 1,9g | Protein: 2,7g | Fat: 11,7g
- 1+1/4 cups strawberries (190g)
- 1 cup cashew nuts soaked for 2 hours in hot water (140g)
- 1/2 cup granulated sweetener of choice (100g (I used monk fruit))
- 1 cup water (240ml)
- 1/4 cup coconut oil (55g)
- 1 tsp vanilla extract ((optional) but if you want a vanilla flavour )
- Squeeze of lemon
Drain cashews and blend all ingredients in a high speed blender.
Pour into silicon muffin cups or you in a silicone cake tin.
Place in the freezer for a minimum of 3 hours
*recipe must be stored in freezer
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