These no bake strawberry vanilla mini ❤️ “cheesecakes” are absolutely delicious, so sweet, and just so easy! It’s the perfect summer dessert🍓
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Strawberry vanilla cheesecakes
Makes 6
Plant-bases
Gluten-free
No bake
Ingredients:
Base layer
• 40g hazelnuts
• 30g gf rolled oats
• 2tbsp cocoa powder
• 1/3tsp salt
• 80g fresh dates, pitted
Vanilla layer
• 100g cashews, soaked for 4+hours in water
• 50g coconut cream
• 2tbsp maple syrup
• 2tbsp coconut oil, melted
• 1tsp vanilla extract
Strawberry layer
• 200g strawberries, fresh or frozen
• 100g coconut cream
• 1tbsp maple syrup
• 1/2tsp agar-agar
• 1tsp pink pitaya powder (for more color)
Method:
1. Make the base. Add hazelnuts, oats, cocoa powder and salt to a high-speed blender and pulse until small crumbs form. Add dates and pulse to combine. Divide base evenly between 6 silicone muffin moulds.
2. Make the vanilla layer. Drain the cashews and place them in a high-speed blender. Process until creamy, scraping down the sides as needed. Add coconut cream, coconut oil, maple syrup and vanilla (adjust to taste). Pour the filling evenly between the 6 moulds and place cold until set.
3. Make the strawberry layer. Add strawberries and coconut cream to a saucepan. Let simmer for a couple of minutes for the berries to thaw/soften, then use an immersion blender and blend until smooth. Add agar-agar powder, maple syrup and pink pitaya powder and bring mixture to a boil, stirring constantly for 1 minute, then turn off the heat. Let cool off a bit before pouring the mixture over the
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
