Vegan No-Bake Cheesecake

local_grocery_store Ingredients

• 2 cups raw cashews, soaked in water overnight
• 1 can coconut cream

restaurant_menu Method

1. 1.In a food processor or blender, blend the soaked cashews, coconut cream, dates, lemon juice, and vanilla extract until smooth and creamy.
2. 2.Pour the mixture into a prepared crust and smooth the top with a spatula.
3. 3.Refrigerate the cheesecake for at least 2 hours, or until set.
4. 4.Serve with fresh berries or a drizzle of chocolate.

lightbulb_outline Tips

• chevron_rightFor a gluten-free crust, use a mix of ground nuts and dates.
• chevron_rightYou can also add flavorings like cocoa powder, matcha powder, or fruit puree to the cheesecake mixture before pouring it into the crust.