Recipe

Cashew Cheesecake πŸ˜‹

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Cashew cheesecake πŸ˜‹
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I always make my cheesecakes with vegan double cream & cream cheese which is delicious but melts quick.
So I wanted to give the cashew cheesecake ago as it looked amazing πŸ˜„
I have to say i was pretty impressed. Considering at first I didnt think it would set but it did and the strawberry sauce just topped it off nicely.
Try and get ur cashews from lidl or alidi as there Β£1.50 but in sainsburys Β£4!!
INGREDIENTS
60g vegan butter
1/2 packet of digestive biscuits
400g of cashews soaked overnight
180ml water
180ml 🍁 maple syrup
60ml juice of a squeezed lemon
1tsp of vanilla essence πŸ˜‹
Pack of strawberries
Cornflour
Icing sugar
METHOD
First crush or blitz ur digestive biscuits and melt your butter. Mix together and push firmly into a tin set in the fridge.
Take your soaked and rinsed cashew nuts and place them into the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Pour this over the crust and smooth down with the back of a spoon. Return to the freezer to set completely – about 4-6 hours.
I put my cut strawberries into s food processor and blended till smooth then put them on a hob to heat up. Mixed in icing sugar and cornflour to thicken.
Once ur cheesecake has set let it defrost for 20mins and pour over your sauce.
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