Strawberry miso cheesecake | Nourish plant-based living
This naughty but nice strawberry miso cheesecake tastes too good to be true. Raw, vegan, and full of flavour and goodness.
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 nourishmagazine.com.au.
Cooking tools:
- Blender
- Springform pan
- Loaf pan
- Parchment paper
- Saucepan
- Stove
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Spoon
- Fork
- Spatula
- Colander
Ingredients
- True
- 2 ½ cups shredded coconut
- False
- 1 cup macadamia nuts, ground
- 1 tbsp Umami Pantry Red Miso Paste
- ½ cup maple syrup
- ½ cup coconut oil, softened
- 1 orange, zest only
- Pinch of salt
- 2 punnets of strawberries, trimmed
- 3 cups cashew nuts, soaked overnight
- 2 tbsp Umami Pantry Red Miso Paste
- ¼ cup coconut cream
- 2/4 cup coconut oil
- 1 lemon, juice and zest
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