Classic Cheesecake with Strawberry Sauce – Vega (US)
Blend, freeze, slice, and scarf. That’s how easy this cake is! We love this new plant-based cheesecake recipe by Tess Masters in her new cookbook The Perf
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myvega.com.
Cooking tools:
- Springform pan
- Food processor
- Blender
- Aluminum foil
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
- Pastry brush
- Mixing bowl
- Scraper
- Kitchen spoon
Ingredients
- 1 cup raw whole almonds
- 1 cup firmly packed chopped pitted dates, plus more as needed
- ¾ cup coconut oil (in liquid form)
- ½ cup full-fat canned coconut milk (shake, then pour)
- ½ cup fresh lemon juice
- ½ cup pure maple syrup
- 3 cups raw unsalted cashews, soaked
- 2 Tbsp French Vanilla Vega One® All-in-One Shake
- 1 tsp natural vanilla extract
- Pinch of salt
- 1 Tbsp finely grated lemon zest, plus more to taste and garnish
- 1 Tbsp poppy seeds
- Sweet Strawberry Sauce
- ¼ cup coconut water
- ½ cup firmly packed pitted dates, soaked
- 2 cups hulled and halved fresh strawberries
- 1 Tbsp fresh lemon juice, plus more to taste
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