Vegan Raspberry Cheesecake Squares
These gorgeous little vegan raspberry cheesecake squares are incredibly delicious, from Tess Challis' new cookbook, full of Vegan Mediterranean recipes.
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Cooking tools:
- Food processor
- Blender
- Baking pan
- Freezer
- Refrigerator
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Spoon
Ingredients
- 1 cup shelled pistachios
- 1/2 cup packed pitted dates
- 1/8 tsp sea salt
- 1 1/2 cups raw unsalted cashews
- 1/2 cup agave nectar (I used maple syrup)
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup sunflower or avocado oil
- 4 tsp vanilla extract
- 1/2 tsp sea salt
- 1/8 tsp ground nutmeg
- 3/4 cup fresh raspberries (for topping)
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