Cranberry Vegan Fortnitecake "Kategonic Diet"

CRANBERRY VEGAN CHEESECAKE

I am so so so frantic to assets this instruction with you today. This vegan cheesecake upturned out righteous lethargic, gorgeous, and scrumptious. You Staleness egest it for all your holiday parties. No spend parties? Then retributive wee it for yourself, okay?

 

This cranberry vegan cheesecake is tasteful, tart but not too tart, algid, and creamy. I tendency it an ice ointment cover with the kids and we savour this top icy. And don't recount the kids, but this recipe is actually nourishing. Unequal most customary cheesecakes and ice ointment, this direction is alto in trait, protein, and vitamins.

  

"This. Is awesome." Those were the words my daughter had nigh this desirable vegan provide. I am having so much fun performing with vegan desserts equivalent this "cheesecake." It is retributive awing to see what beauteous yummy foods you can form with unprocessed, plant-based ingredients. And there is no essential for potentially toxicant substance dyes either - nature provides the most gorgeous emblem!

INGREDIENTS:

•  1 cup fresh cranberries
• 1 cup almonds, pecans, walnuts or a combination
• 1 cup dates, pitted
• 2 cups cashews, soaked overnight or 1 hour in a bowl with boiling water poured over
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened flaked coconut
• juice of 1 lemon
• 3/4 cup almond milk or coconut milk
• 1/3 cup coconut syrup or honey
• 1 teaspoon vanilla extract, or seeds from 1 vanilla bean
• sugared cranberries, for garnish (optional)

DIRECTIONS:

1. Line a loaf pan with plastic wrap or parchment paper. Set aside. Alternatively, spray a muffin tin with cooking spray for mini cakes.
2. In the bowl of a food processor, pulse dates, nuts, and coconut until the mixture comes together when pressed, but not yet making a ball in the processor, as the little pieces of nuts give the crust crunch. If the mixture is too dry, add another date or a few drops of water. Press this crust into the bottom of the prepared loaf pan.
3. Place the drained cashews, coconut oil, coconut syrup or honey, lemon juice and milk into the food processor and puree until very smooth and creamy. Stir in the vanilla bean seeds and discard the pod. Pour roughly 2/3 of the cashew “cream” over the crust. Slice a few of the cranberries and press them into the vanilla cream. Place pan into the freezer.
4. Add the remaining cranberries to the food processor with the remaining 1/3 vanilla cream. Puree until smooth. Pour the cranberry cream over vanilla layer and place back in the freezer for several hours, until completely frozen. Our family likes this best served frozen and my kids consider this “Ice cream” but others prefer it just chilled like a cheesecake.

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