Best made with:
Strawberry & Coconut Dairy-Free Cheesecake
- Dairy-Free
- Entertain with Tofu
- Vegan
- Soft Tofu
- Dessert
A fresh, dairy-free spin on a dessert classic.
Ingredients
Filling
| 1 pkg | Sunrise Soft Tofu , blended |
| 1 | avocado |
| 2 cups | strawberries |
| 1 cup | cashews, raw, unsalted |
| 2 tbsp | lime juice |
| 3 tbsp | honey |
| ½ tsp | vanilla extract |
| ¼ cup | coconut oil |
| 6-8 | Strawberries (for garnish) |
Crust
| 1 cup | Graham Cracker Crumbs |
| ½ cup | Shredded Coconut, sweetened |
| 3 tbsp | melted coconut oil |
| ¼ tsp | salt |
Directions
- Soak the cashews in hot water for ½ hour.
- To make the crust, mix together the graham cracker crumbs, shredded coconut, salt and melted coconut oil. Scoop 1/3 cup of the mixture into 6 individual serving glasses. Pack down the crust. Place in refrigerator to firm up.
- Drain the cashews and place them into a food processor or blender with the remaining filling ingredients. Blend until fully incorporated and smooth.
- Pour 1/3 cup of the filling mixture into each serving glass and smooth out the surface using a spoon. Chill in the refrigerator for an hour or more. Garnish with sliced strawberries before serving.
Tip
Substitute strawberries for your favourite fruit, mango, raspberries, etc.