Vegan cheesecake
This month is the month I really start to concentrate on my thesis, so today I made cheesecakes!
All quantities thoroughly approximate, and blended on high speed:
- 2 cups cashews
- 3/4 cup lemon juice (freshly squeezed, 2.5 lemons)
- 1/4 cup coconut oil (melted, I've tried blending solid coconut oil before and it does not blend)
- drizzle maple syrup
- spash of almond milk
Augmented with a fruity layer:
- 2 handfuls blueberries
- 2 tablespoons applesauce
- 1 tablespoon coconut oil
In the freezer for a couple of hours, and they turned out pretty well. They are amazingly creamy and tangy. The real question is, why haven't I given up computers to make desserts full time?