A classic recipe for dairy free cheese cake with plant based whipped cream – no milk, no animal products whatsoever, gluten free and without any industrial sugar. Sounds impossible? Here’s proof:
Recipe for raw vegan Cheese Cake + Whipped Cream
3 cups cashews (soaked 6-8 hours)
¾ cup lemon juice
1 cup date paste (soaked, pureed dates)
¾ cup of coconut oil
Grind flaxseed in the dry blender and sprinkle onto cake tin base. Blend all other ingredients and press into the base.
Refrigerate for a few hours …. and enjoyyyy!
This cashew creme is also great for decorating ☺ … and with the help of beetroot juice, even in a different color.
Coconut cream (= “whipped cream”)Ingredients:
1 cup coconut “jelly” of a young coconut
3 tablespoons cashews (soaked for at least 2 hours)
date paste 2 tbsp (soaked pureed dates)
3 tablespoons coconut water (careful – add depending on consistency)
1/2 tsp lemon zest (freshly grated)
possibly a bit of vanilla
Blend everything and enjoy with a berry sauce (a la “Red berry”) or as whipped cream with cake, ice cream … or just enjoy by itself ☺Endless variations …
THANK YOU SONJA!