Vegan Mini-Cashew-Cheesecakes

Vegan Mini-Cashew-Cheesecakes
A perfect dairy-free desert

CASHEW CREAM CHEESECAKE
Dairy-Free, Gluten-Free,

Keeping kosher prohibits eating dairy products in close
proximity of meat meals. Collecting dairy-free desert
recipes, I found this vegan cashew cream cheesecake
recipe. It is much better than the real thing:
Cashews, lemon juice and coconut cream.

Something that is non-dairy yet as close as it
gets to my beloved New York cheese cake.

CASHEW CREAM CHEESECAKE RECIPE
TOTAL TIME 10 mins  Serves: 8

INGREDIENTS:

Ingredients for the crust:

150g (1 cup) almond flour

125 g (2/3 cup) about 6 chopped medjool dates

1 tbsp coconut oil

1 pinch of salt

Ingredients for the cream cheese:

200g (1½ cups) cashews

80ml (1/3 cup) coconut oil

125ml (1/2 cup) canned coconut milk, full fat

about 3 tbsp lemon juice

1 tsp vanilla

65 ml (1/4 cup + 1tbsp) maple syrup

(or honey if not vegan)

INSTRUCTIONS

Making the base: Pulse the ingredients for the
base into the food processor until it resembles a
crumbly texture.

Be careful not to over process or you will end up
with almond butter, which in itself is extremely tasty
but not what you want to make in this case.

The reason for using coconut oil is that it solidifies at
temperatures below 25°C (75°F) and this small amount
of oil is already enough to hold the crust together.

Now choose what you want to make your beautiful cashew cream
cheesecake in. This can range from one big 6cake for which you want to
choose a suitable form. Another option would be to use a muffin tin or
you can use food rings as I prefer it.

Food rings are by far the easiest choice and they come in various sizes.
Place a piece of baking paper into a form big enough to hold all food rings
you want to use and place the rings on top of it. Press the crust mixture
into the rings. Put the tray aside and continue with the cream.

Making the cream cheese: You need to soak the cashews in cold
water for about 4-6 hours to soften them. If you are in a hurry same
rule applies for all dried produce.

You can reduce the soaking time by using hot water. Place the cashews
in a covered bowl, pour boiling water over them and let them sit for 30
minutes. Do not cook them. Once the cashews are softened, pour away
the excess water.

This step is necessary if you want it silky smooth.
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