Fructose Free Vegan Strawberry Cream Cheese Cake
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteA low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!