Strawberry Vegan Cheesecake

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
  1. Drain cashews and blend all ingredients in a high speed blender. 

  2. Pour into silicon muffin cups or you in a silicone cake tin.

  3. Place in the freezer for a minimum of 3 hours

  4. *recipe must be stored in freezer


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