I am a serious cheesecake lover and after lots of trial and error I have finally created a recipe that tastes like cheesecake but with no cheese (and I actually prefer it!).
Crazy right…the key ingredient is cashews but you have to make sure they are soaked to get the similar texture, effect and taste. I would suggest soaking them for at least 4 hours so they are super soft.
I tested this recipe on my close friends and family this weekend and I have to say…they all approved (and none of them were even vegan or vegetarians!)
If you have been following my recipes on instagram or my website for a while, you will probably know I absolutely LOVE colourful food.
I was actually more excited to photograph this recipe than eat it (typical photographer!). To get this vivid purple, I used blueberries and blackberries mixed together.
You can totally play around with it and add in fruits such as strawberries or raspberries if you want a more red or pink tone.
I have to bring this up, just because this recipe is ‘vegan’ does not mean you should eat the entire cake.
Vegan foods can still contain saturated fats so do not OD on it and have it as a treat!
If you do decide to make this recipe, then please send over or tag me on my instagram @lizzyrosenutrition
Vegan Berry Cheesecake
- 2 cups Cashews (soaked for 4hrs)
- 1/2 cup Blueberries
- 1/2 cup Blackberries
- 1 tbsp Organic Honey
- 4 tbsp Low Fat Coconut Milk
- 400 g Light Digestive Biscuits
- 3 tbsp Cashew Butter (non vegan use full fat butter)
- 3 tbsp Lemon Juice
- 1 Orange Rind
- 2 tbsp Pomegranate Seeds
- 1 tbsp Vanilla Extract
Pop the light digestive biscuits and cashew butter into a blender and pulse to form a sticky texture. Add more cashew butter if needed.
2. Tip into the tin and press down firmly with the back of a spoon to cover the base.
Drain the cashews and place them in the food processor with the lemon juice, vanilla extract, coconut milk (no water, just the actual milk) and raw honey.
2. Process until it forms a smooth (ish!) texture.
3. Add the blueberries, blackberries, 1/2 of the orange rind into the food processor and blend.
4. Pour the mixture into the top of the pan and spread evenly.
5. Freeze for at least 3 hours (or leave it overnight).
6. For the topping, add orange rind, blueberries, blackberries and pomegranate seeds.