Breastfeeding Friendly Vegan Strawberry Cream Cheese Cake
Total time4 hr 40 min
Prep time35 min
Cook time5 min
5.0(16)
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw cashews, soaked
- 1 cup pitted medjool dates
- 1 cup raw almonds
- ¼ tsp fine salt
For the filling
- 2 cups raw cashews, soaked
- 8 oz vegan cream cheese, softened
- ½ cup full-fat coconut cream
- ⅓ cup maple syrup
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ tsp fine salt
For the strawberry topping
- 1 lb fresh strawberries, hulled and halved
- 3 tbsp maple syrup
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
Instructions
- 1
Place the 1 1/2 cups crust cashews and the 2 cups filling cashews in separate bowls. Cover each with cold water and soak for at least 4 hours or overnight, then drain and rinse well.
- 2
Line the bottom of a 9-inch springform pan with a round of parchment paper and lightly grease the sides.
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