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Vegan Strawberry Cashew Cheesecake

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Can you believe that this vegan strawberry cashew cheesecake is TOTALLY healthy?! Healthy and dessert.. sounds like a paradox.. too good to be true! But it is true! These are THE ONLY ingredients I used in this:

  • Almonds & cashews are a great source of fiber, healthy fats, and protein!
  • Dates contain many nutrients that include iron and potassium!
  • Coconut oil & coconut milk both have medium chain fats, which are processed fast in your body for energy! Plus, coconut milk has minerals like folate, magnesium, and manganese!
  • Vanilla extract, while it doesn’t have much going on that I can find.. it smells amazing and is plant based! Make sure you buy PURE vanilla extract and not artificial!
  • Cinnamon has anti-inflammatory properties!
  • Maple syrup, while super high in sugar if eaten in excess, you’ll only be eating about 1.5 teaspoons per slice. And, maple syrup is an excellent source of manganese!
  • Fresh lemon juice is super high in disease fighting vitamin C!
  • Strawberries are another great source of antioxidants and vitamin C to help fight disease in your body.

Okay, are you convinced now?? The next step is to actually taste this to see how incredible it is that all these healthy ingredients create something so delicious!

Recipe and photo exclusive to Rosemary Squires. For permission to reuse or share, please contact Rosemary directly at https://www.thehintofrosemary.com/ 

Further Food Nutritionist Commentary:

The ingredients in this healthy version of strawberry cheesecake have tons of health benefits! For example, cinnamon has tons of anti-inflammatory benefits, fresh lemon juice is super high in disease fighting vitamin C and strawberries are another great source of antioxidants and vitamin C to help fight disease in your body. Get this and more when you make this delicious Vegan Strawberry Cashew Cheesecake!

By Anna Lee
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Vegan Strawberry Cashew Cheesecake

  • Prep Time:1 Hour 30 Minutes
  • Cook Time:2 Hours
  • Servings: 8

Ingredients

For the crust:

1 cup raw almonds

1 cup pitted dates

2 tablespoon coconut oil, melted & cooled

1/2 tablespoon vanilla extract

1/4 teaspoon ground cinnamon

For the cheesecake:

2 cups raw cashews, soaked overnight

1/4 cup coconut oil, melted & cooled

1/4 cup coconut milk at room temperature sub any plant based milk

1/4 cup maple syrup

Juice of 1 lemon

1 teaspoon vanilla extract

1 cup fresh sliced strawberries

1 teaspoon beet root powder

Instructions

  1. Make sure you plan ahead for this one! Soak your cashews overnight in water. You can leave them at room temperature or in the fridge. I find that soaking them at room temperature gets them even softer than soaking them in the fridge.
  2. You will see that you need cold coconut milk for the whip but room temperature coconut milk for the filling. Scrape the hard portion off the can of coconut milk and place it back in the fridge while you prepare the cheesecake. Warm up the milk quicker by microwaving it for ~30 seconds. Cold milk will cause your coconut oil to harden before it is completely blended into the cheesecake. Depending on your food processor, you could end up with little chunks of coconut oil.
  3. For the crust: add all the ingredients for the crust to your food processor. Pulse until the mixture resembles coarse crumbs. If you like a heartier crust, don’t pulse it as long, so that the mixture is chunkier.
  4. Press the crust evenly into the bottom of your spring form pan. Set this aside while you prepare the filling. Rinse your food processor before making the filling.
  5. For the filling: drain the water off your soaked cashews. Add them to the rinsed out food processor along with all the other ingredients except the strawberries & beet root powder.
  6. NOTE: if you want the entire layer to be strawberry, just blend everything together at once including the strawberries & beet root powder.
  7. Puree your mixture until it is smooth and creamy. Pour 3/4 over the top of the crust and spread it around evenly.
  8. Add the strawberries and beet root powder to the remaining 1/4 cashew filling. Food process until it is totally combined.
  9. Pour the strawberry mixture carefully across the top and spread it around evenly.
  10. Cover the cheesecake with a lid or wrap and freeze at lease 2 hours.
  11. To serve: Make sure to thaw 10-15 minutes before serving it. The longer you thaw it, the creamier it will be. But keep in mind that the longer you thaw it, the less it will hold its shape!
  12. Run a knife along the outside of the spring form pan before opening it to keep the cheesecake intact.
  13. Top with fresh coconut whipped cream and strawberries.
  14. Enjoy!
  15. I cut mine all up into 8 pieces and then store them in separate containers in the freezer for about a month (or until I eat them… which is usually much less time!)
Make sure you plan ahead for this one! Soak your cashews overnight in water. You can leave them at room temperature or in the fridge. I find that soaking them at room temperature gets them even softer than soaking them in the fridge. You will see that you need cold coconut milk for the whip but room temperature coconut milk for the filling. Scrape the hard portion off the can of coconut milk and place it back in the fridge while you prepare the cheesecake. Warm up the milk quicker by microwaving it for ~30 seconds. Cold milk will cause your coconut oil to harden before it is completely blended into the cheesecake. Depending on your food processor, you could end up with little chunks of coconut oil. For the crust: add all the ingredients for the crust to your food processor. Pulse until the mixture resembles coarse crumbs. If you like a heartier crust, don’t pulse it as long, so that the mixture is chunkier. Press the crust evenly into the bottom of your spring form pan. Set this aside while you prepare the filling. Rinse your food processor before making the filling. For the filling: drain the water off your soaked cashews. Add them to the rinsed out food processor along with all the other ingredients except the strawberries & beet root powder. NOTE: if you want the entire layer to be strawberry, just blend everything together at once including the strawberries & beet root powder. Puree your mixture until it is smooth and creamy. Pour 3/4 over the top of the crust and spread it around evenly. Add the strawberries and beet root powder to the remaining 1/4 cashew filling. Food process until it is totally combined. Pour the strawberry mixture carefully across the top and spread it around evenly. Cover the cheesecake with a lid or wrap and freeze at lease 2 hours. To serve: Make sure to thaw 10-15 minutes before serving it. The longer you thaw it, the creamier it will be. But keep in mind that the longer you thaw it, the less it will hold its shape! Run a knife along the outside of the spring form pan before opening it to keep the cheesecake intact. Top with fresh coconut whipped cream and strawberries. Enjoy! I cut mine all up into 8 pieces and then store them in separate containers in the freezer for about a month (or until I eat them… which is usually much less time!)

Nutrition Information

Per Serving: Calories: 419; Total Fat: 27 g; Saturated Fat: 7 g; Monounsaturated Fat: 14 g; Polyunsaturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 10 mg; Potassium: 546 mg; Carbohydrate: 39 g; Fiber: 5 g; Sugar: 25 g; Protein: 11 g

Nutrition Bonus:

Vitamin C: 30%; Vitamin A: 0%; Iron: 9%; Calcium: 23%

Make the perfect matcha latte with every scoop. Learn more about Superfood Matcha here!

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