Red Meat Allergy Friendly Vegan Cashew No-Bake Cheesecake Cups
Total time4 hr 25 min
Prep time25 min
Cook time0 min
4.6(19)
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Learn more →Ingredients
6 servings
For the filling
- 1 ½ cups raw cashews
- ½ cup full-fat coconut cream
- ¼ cup maple syrup
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp refined coconut oil, melted
For the crust
- 1 cup medjool dates, pitted
- 1 cup raw almonds
- ¼ tsp fine salt
For serving
- ½ cup fresh berries (optional)
Instructions
- 1
Place the raw cashews in a bowl, cover with cold water, and soak for at least 4 hours (or overnight). Drain and rinse thoroughly before using.
- 2
Add the pitted dates, almonds, and salt to a food processor and pulse until the mixture comes together in coarse, sticky crumbs that hold their shape when pressed between your fingers, about 20–25 pulses.
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