WEBPour the hot water over the cashews and let soak for 20-30 minutes. Prepare pan and oven – Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of …
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WEBBlend the cashews with the remaining ingredients, apart from the cranberries, to a smooth cream. Take the base out of the freezer and top with the cranberries. Spread a thick …
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WEBFilling: Drain the cashews and place in high-speed blender. Add the coconut milk, coconut oil, maple syrup, lemon juice and (optional) vanilla. Processor, stopping to scrape down …
WEBPrepare a 9-inch springform pan by wrapping the bottom and sides with aluminum foil. Make the crust with vegan graham crackers, melted butter or coconut oil and sugar. …
WEBPour the cashew filling onto the prepared base, smooth with a spatula and place in the refrigerator until set, about 2 hours (or 1 hour in the freezer). Add the remaining layer of …
WEBLet the cheesecake cool for a minimum of 3 hours. To create the blueberry topping, cook frozen blueberries with brown sugar and cornstarch over medium-high heat for 3-4 …
WEBInstructions. Lightly grease a springform pan and line the bottom with parchment paper for easy removal. I used a 7-inch pan in the photos here, but a 9-inch works also for a …
WEBPreheat the oven to 400°F. Stir the graham cracker crumbs, butter, and sugar together in a large mixing bowl. Press the mixture into the bottom and up the sides of a springform …
WEBPrepare the "Cheesecake": Pour the "cheesecake" filling into the springform pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and …
WEBAdd vegan cream cheese (consider warming cream cheese in microwave for 30 seconds), lemon juice and vanilla to processor with cashews. Blitz until smooth, scraping down the …
WEBTo pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the …
WEBInstructions. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly. In the meantime, preheat oven to 350 …
WEBRinse your blender if necessary. To a high-speed blender, add all of the cheesecake ingredients (cashews, coconut yogurt, maple syrup, lemon juice, and salt) and blend on …
WEBPlace a piece of baking paper into a form big enough to hold all food rings you want to use and place the rings on top of it. Press the crust mixture into the rings. Put the tray aside …
WEBAdd the cream cheese to the whipped cream and whisk to incorporate for just a minute. Transfer the filling to the base and level with a spoon. Refrigerate for at least 8 hours but …
WEBAdd soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth. Pour this out over the top of the …
WEBIn a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and …