Cashew “Cheesecake” Squares
For as long as I can remember, cheesecake has been my most favorite dessert ever. So, when I decided to go vegan, one of the first things I wanted to experiment with was a dairy-free cheesecake. I’ve tried using tofu, plant-based cream cheese, and other interesting ingredients . . . but a cashew base is just perfectly rich and creamy. These squares are filled with delicious nostalgia and could definitely compete with your traditional cheesecake.
Need for speed
For this recipe, you’ll need to use a high-powered blender
Note: You’ll want to plan ahead for this recipe! The cashews need to soak overnight before you make the cheesecake, and then the cheesecake needs to be frozen for 6 hours to overnight. It will be worth it!
recipe | Haile Thomas
In each delicious square: 261 calories / 5 g protein / 14 g fat / 32 g carbs (20 g sugar, 3 g fiber) / 13 mg sodium
Cashew “Cheesecake” Squares
Directions
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