Removing dairy from my baking has been really hard especially if you knew how much I love cheesecake. This recipe was inspired from Isa Chandra who does amazing vegan and vegetarian food. Her cooking is tasty and wholesome without making things artificial.
Soak 3 cups of cashews overnight or for at least 3 hours. Soaking the cashews allows them to be easily blended and makes the cake extra creamy.
After soaking the cashews, make sure to rinse the cashews with fresh water. This will help remove some of the cashew taste.
Using a food processor, blend the cashews with 1/4 cup water until it is nice and smooth. Unfortunately, my food processor broke down on me so I used my immersion blender and it still worked!
Add about 1/4 cup of Spruce Jelly or your favourite sweetener. I liked using spruce jelly since it gives it a nice citrus taste.
Add about 4 cups of fresh or frozen strawberries. If you are using frozen, make sure you thaw them out before using them.
Blend everything with a immersion blender.
To make the filling set, use coconut oil. If you don’t like the coconut flavour, I recommend using refined coconut oil. It has less of a coconut taste.
Melting the coconut oil is easy as it becomes a liquid in hot water. Place about 3/4 cup of coconut oil in a bath of hot water. Stir until the oil has melted.
Slowly blend the coconut oil into the cashew mix.
To make the crust, you will need 1 cup pumpkin seeds and 1 cup of almonds. Substitute this with your favourite nuts.
Throw the nuts into a food processor until they are coarsely blended.
Add about 1 teaspoon of sugar.
Melt 1/4 cup of dairy-free margarine and mix until everything is incorporated.
Pat the mixture into the bottom of a 8-9 inch spring form.
Pour the filling into the spring form and decorate with pumpkin seeds.
Place the cake into the fridge for at least 2 hours to set. Take the cake out just as you are about to serve it. Enjoy!!
- 3 cups raw cashew, soaked overnight
- 1/2 cup spruce jelly
- 1/4 cup water
- 4 cups of strawberries
- 3/4 cup coconut oil, melted
- 1 cup pumpkin seeds
- 1 cup almond
- 1/2 teaspoon sugar
- 1/4 cup margarine (dairy-free)
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