For this vegan ‘cheesecake’ I was inspired by the instagram account of Isaura, check it out for more healthy food inspiration!
This ‘cheezecake’ is dairy free, sugar free, gluten free and doesn’t contain butter. And the best thing: it tastes super good!
For a small pie shape I crushed 75 grams (2.6oz) of mixed nuts, 3 dates and a teaspoon coconut oil for the crust. I put it in the freezer before I added the second layer.
For the ‘cheese’ layer I used 100 gram (3.5oz) cashews (soaked overnight), blended with 2 ts vanilla essence and 2 tbs honey.
The top layer is just blended strawberries.
You can save the pie in the freezer and just take it out 30 minutes before serving.
I always love it when people use my recipes, so feel free to tag me on instagram if you made this vegan cheesecake!