Cranberry Vegan Cheesecake #Christmas #Cake

CRANBERRY VEGAN CHEESECAKE

I am so so so intoxicated to get this instruction with you today. This vegan cheesecake turned out retributory moony, gorgeous, and luscious. You Moldiness play it for all your leisure parties. No pass parties? Then honorable gain it for yourself, o.k.?

This cranberry vegan cheesecake is sugary, tart but not too unpleasant, gelid, and creamy. I demand it an ice remove bar with the kids and we savour this human rooted. And don't enjoin the kids, but this recipe is actually nourishing. Different most customary cheesecakes and ice elite, this instruction is piping in cloth, accelerator, and vitamins.

"This. Is amazing." Those were the line my girl had active this yummy vegan plow. I am having so overmuch fun performing with vegan desserts suchlike this "cheesecake." It is meet surprising to see what beauteous pleasing foods you can form with earthy, plant-based ingredients. And there is no impoverishment for potentially deadly substance dyes either - nature provides the most pulchritudinous colours!

INGREDIENTS:

• 1 cup almonds, pecans, walnuts or a combination
• 1/2 cup unsweetened flaked coconut
• 1 cup dates, pitted
• 1/4 cup coconut oil, melted
• 2 cups cashews, soaked overnight or 1 hour in a bowl with boiling water poured over
• 1/3 cup coconut syrup or honey
• 3/4 cup almond milk or coconut milk
• juice of 1 lemon
• 1 cup fresh cranberries
• 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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