Vegan strawberry cheesecake for all the people in love
- 1 cup almonds
- 2 tablespoons agave syrup
- 2 teaspoons vanilla extract
- ΒΌ teaspoon Himalayan salt
- 1 tablespoon coconut oil
- 2 cups cashews, soaked in water for at least 2 hours
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon Himalayan salt
- 2 tablespoons lemon juice
- ¼ cup melted coconut oil
- 125 gr chopped strawberries
- 125 gr strawberries,
- ¼ cup water
- 1 tablespoon honey
- 1 teaspoon agar agar
- In a food processor grind almonds until they are broken then add agave syrup, vanilla extract, salt and coconut oil.
- Process a bit more until everything is mixed.
- Put the crust in a pan and press it with your hands.
- Leave it in the fridge until the cream is ready.
- *The diameter of my pan is 16cm.
- In a food processor grind the cashews until they turn into butter.
- Add honey and coconut oil and process a bit more.
- Add lemon juice, vanilla, salt and process about 10 seconds more until it becomes really creamy.
- Put the cream into a small recipient, add chopped strawberries and mix them with a spoon.
- Put the cream over the crust and put the cheesecake back in the fridge.
- In a food processor process strawberries with water until you get some kind of a juice.
- Put it in a small pan and add honey and agar agar.
- Heat it and stir until agar agar is completely melted.
- Pour the jelly over the cheesecake and let it cool completely.
- Keep the cheesecake in the fridge. Keep in mind cashews start to dry after a while so you should eat it quickly.
- *If you want, you can decorate the cheesecake with chopped strawberries, chocolate or raspberries.
Recipe by My Sweet Mundo at http://www.mysweetmundo.com/en/2017/02/13/vegan-strawberry-cheesecake-people-love/
3.5.3226