I’m so excited to share this recipe for NO-BAKE RAW BLUEBERRY CRUSTLESS “CHEESECAKES” I could hardly contain myself 🤸🏻♀️ and I put the word cheesecake in quotes because it’s super creamy like a cheesecake but doesn’t have any cheese or dairy at all! The creaminess comes from a combo of soaked raw cashews (rich source of protein, healthy fats and other nutrients) and @ripplefoods nutritious pea milk (coconut milk also makes a great alternative but didn’t have it on hand). Recipe inspired by @minimalistbaker and is totally vegan with only 7 ingredients+ in a blender. Here’s the easy peasy recipe:
🔹1/3 cup pure maple syrup
🔹1/3 cup coconut oil
🔹1.5 cups raw cashews, quick soaked**
🔹1 teaspoon vanilla extract 🔹1/2 cup @ripplefoods pea milk (I used unsweetened vanilla) or coconut milk 🔹juice of 1 lemon 🔹1/4 cup fresh or frozen blueberries **to do a quick soak, simply pour boiling water over the cashews and let them soak for 1.5 hours and drain). _________
1. line a muffin tin with liners (I use @ifyoucare_usa muffin liners, nothing sticks to them and environmentally-friendly 🌎 🙌). 2. Add soaked cashews and all other ingredients to a blender except for blueberries and blend until smooth.
3. Add in blueberries and blend until smooth and color changes to blue.
4. Pour batter into muffin liners about 3/4 full. Cover and place in the freezer to set, about 4-5 hours). Enjoy!!! You can eat these straight from the
freezer and it seriously tastes like ice cream!! 🍦Or thaw in the fridge. I got a little fancy here with my fresh strawberry sauce 🍓(simply frozen strawberries + lil water over medium heat until sauce thickens, no added sugar) but it’s totally optional! And blueberry is great but I’ll be making these again with other mix-ins. plain is pretty darn awesome too 😋 have the BEST day everyone! 💚💜💛🧡💙❤️
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