gluten free & vegan
This is better than regular cheesecake! It’s delicious, light, and easy to make, you can’t even tell it’s vegan!
• Medjool Dates
• Coconut Flakes
• Kosher Salt
• Maple Syrup
• Oat Milk
• Coconut Oil
• Lemon Juice
• Coconut Sugar
• Rolled Oats
Add cashews to a bowl and cover with boiling water. Let sit uncovered. Rinse and drain thoroughly.
In a large bowl, combine the oat crumble ingredients together. Pour onto the prepared baking sheet and bake until golden brown. Remove from the oven and set aside.
Combine the nuts in a food processor and pulse until you get a coarse mixture. Then, add the crust ingredients and pulse.
Transfer the crust mixture into the pan.
Add drained cashews and the rest of the filling ingredients into the food processor and blend until creamy and smooth.
Pour the filling over the crust. Cover lightly with plastic wrap and seal.
Top with prepared strawberry sauce when ready to serve.
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