Best made with:
Strawberry & Coconut Dairy-Free Cheesecake
- Entertain with Tofu
- Soft Tofu
A fresh, dairy-free spin on a dessert classic.
|1 pkg||Sunrise Soft Tofu , blended|
|1 cup||cashews, raw, unsalted|
|2 tbsp||lime juice|
|½ tsp||vanilla extract|
|¼ cup||coconut oil|
|6-8||Strawberries (for garnish)|
|1 cup||Graham Cracker Crumbs|
|½ cup||Shredded Coconut, sweetened|
|3 tbsp||melted coconut oil|
- 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.
Substitute strawberries for your favourite fruit, mango, raspberries, etc.