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vegan cheese cake
vegan cheese cake

vegan cheese cake
vegan cheese cake
Source
Ingredients:
1
Servings
  • 720
    ml
     raw cashews soak in water overnight, then drained and rinsed
  • 180
    ml
     water
  • 180
    ml
     date or maple syrup
  • 80
    ml
     coconut oil (melted)
  • 60
    ml
     freshly squeezed lemon juice
  • 1
    tsp
     vanilla extract
vegan cheese cake
Instructions:
  1. Blend all together and pour on your cold crust
  2. Use food processor and process til it is a sticky dough then line pan with parchment paper and smooth down to form a pie crust freeze 20 min so it can set then pour your cheese cake filling with you raspberry mix and place back in freezer 4-8 hours or longer
  3. Blend in small blender and spoon on top of cheese cake filling use any pointed utensil to make your swirl
  • 720
    ml
     raw cashews soak in water overnight, then drained and rinsed
  • 180
    ml
     water
  • 180
    ml
     date or maple syrup
  • 80
    ml
     coconut oil (melted)
  • 60
    ml
     freshly squeezed lemon juice
  • 1
    tsp
     vanilla extract
1
Servings
0

Blend all together and pour on your cold crust

Use food processor and process til it is a sticky dough then line pan with parchment paper and smooth down to form a pie crust freeze 20 min so it can set then pour your cheese cake filling with you raspberry mix and place back in freezer 4-8 hours or longer

Blend in small blender and spoon on top of cheese cake filling use any pointed utensil to make your swirl

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