Vegan Strawberry Cheesecake

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, medium
  • 1 1/2 Lemons, Juice of
  • 5 Medjool dates
  • 3 cups Strawberries

• Canned Goods

  • 1/4 cup Coconut milk

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 package Vanilla sugar

• Oils & Vinegars

  • 12 tbsp Liquid coconut oil

• Nuts & Seeds

  • 1 1/2 cup Almonds
  • 3 cups Cashews, raw

Found on thechickwhoeats.com

Ingredients

• 1 1/2 cup almonds
• 3 tbsp liquid coconut oil
• 5 medjool dates
• 1 package vanilla sugar
• 3 cups raw cashews, soaked in water for at least 2 hours
• 9 tbsp liquid coconut oil
• juice of 1 1/2 lemons
• 1/4 cup honey
• 1 medium banana
• 1/4 cup coconut milk (don’t shake the can and take the top hard part only)
• 3 cups strawberries, washed and hulled

Directions

• Put all ingredients for the base in the food processor and process for about 3 minutes until the mix is crumbly. Transfer mixture into a 9″ spring form and press down with your hands to form a thin layer on the base and edge.
• Place all cheesecake ingredients in order of listing into a blender. Once the mix is nice and smooth add to the spring form on top of the crust. Put the cake into the freezer for a minimum of 2 hours before serving. Garnish with some additional strawberries.