Anyone who loves cheesecake raise your hand…! I the truth is that I am not a friend of the classic version because after 2 tablespoons seems to me quite "Ligwtiko".
But this vegan cheesecake has nothing to do with the classic version of why there is almost no common ingredient. Their similarity is more in appearance than in taste and texture.
- It can have 300 calories a piece, which comes mainly from cashews that are greasy, but these fats are monounsaturated and polyunsaturated as opposed to cheese, butter and biscuit that would give us much more saturated It's good to be limited.
- The vegetable fibers contained in a portion are as many as we need all day.
- Finally we have the blueberry and blackberries that their nutritional value has been analyzed here lemon cake with blueberry
We can garnish with fruit or make a fruit jam with a guide this here Strawberry jam with chia and mint
I put some of the fruit I used along with a little matcha powder. And as you can see, my daughter expressed her preference to the blackberries leaving the blueberry orphans!
Cashew Cream Cheesecake with raspberries and blueberry
For the base
- 1/2 Cup almonds
- 1 cup pitted plums (soggy in water at least 5 hours)
For the cream
- 2 cups cashews (soggy in water at least 5 hours)
- 1 lemon (juice and grated zest)
- 1 cup raspberries and blueberry (or any other fruit)
- 1/2 Cup of coconut milk (or milk of your choice)
- 2 tablespoons Honey (or maple syrup/agave)
For the base
Place the almonds and plums in blender until they become a sticky mixture
Spread the mixture on the base of a form, pressing if necessary with our fingers
For the cream
Place the remaining ingredients in blender until we have a smooth cream
Pour the cream over the base and refrigerate at least 3 hours
Garnish with fruit or homemade jam and serve
