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Try SavoraVegan Cashew Dream Cheesecakes
These mini cashew-based cheesecakes are a delightful vegan treat! Creamy, rich, and perfectly portioned, they're sure to satisfy your sweet tooth without any dairy or animal products. A perfect dessert for any occasion!
Ingredients
- Raw cashews1 1/2 cups
- pitted Medjool dates8
- Coconut oil1/4 cup
- Vanilla extract1 teaspoon
- Lemon juice1 tablespoon
- Salt1/4 teaspoon
- crushed Graham crackers (vegan)1 1/2 cups
- Maple syrup2 tablespoons
- Cinnamon1/2 teaspoon
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Learn MoreMethod
Soak the cashews in hot water for at least 2 hours, or preferably overnight, to soften them.
Prepare the crust: Combine crushed vegan graham crackers, melted coconut oil, maple syrup, and cinnamon in a bowl. Press the mixture firmly into the bottom of a muffin tin lined with paper liners.
Drain and rinse the soaked cashews thoroughly.
In a high-speed blender or food processor, combine the soaked cashews, pitted dates, vanilla extract, lemon juice, and salt.
Blend until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
Pour the cashew mixture over the graham cracker crusts in the muffin tin.
Freeze for at least 4 hours, or until solid.
Let the cheesecakes thaw for about 10-15 minutes before serving. This will allow them to soften slightly.
Garnish with fresh berries, vegan chocolate shavings, or a sprinkle of cinnamon, if desired.
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