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
Strawberry jelly:
  • 125 gr strawberries,
  • ¼ cup water
  • 1 tablespoon honey
  • 1 teaspoon agar agar
  1. In a food processor grind almonds until they are broken then add agave syrup, vanilla extract, salt and coconut oil.
  2. Process a bit more until everything is mixed.
  3. Put the crust in a pan and press it with your hands.
  4. Leave it in the fridge until the cream is ready.
  5. *The diameter of my pan is 16cm.
  1. In a food processor grind the cashews until they turn into butter.
  2. Add honey and coconut oil and process a bit more.
  3. Add lemon juice, vanilla, salt and process about 10 seconds more until it becomes really creamy.
  4. Put the cream into a small recipient, add chopped strawberries and mix them with a spoon.
  5. Put the cream over the crust and put the cheesecake back in the fridge.
Strawberry jelly:
  1. In a food processor process strawberries with water until you get some kind of a juice.
  2. Put it in a small pan and add honey and agar agar.
  3. Heat it and stir until agar agar is completely melted.
  4. Pour the jelly over the cheesecake and let it cool completely.
  5. Keep the cheesecake in the fridge. Keep in mind cashews start to dry after a while so you should eat it quickly.
  6. *If you want, you can decorate the cheesecake with chopped strawberries, chocolate or raspberries.
Recipe by My Sweet Mundo at