Strawberry Cashew Cheesecake

Sometime a personal vegan cheesecake is in order. So I made this quick and easy strawberry cashew cheesecake for breakfast. Super yummy!


1 cup cashews soaked

1/4 cup filtered water

1/3 cup diced strawberries

8 medjool dates or you can sub in maple syrup just adjust to taste

Little less than 1/4 cup coconut oil

1 tsp vanilla extract

1 1/2 tsp lemon juice


1/3 cup walnuts

6 or 7 medjool dates

Pinch of sea salt


Drain the cashews that you soaked.

Add the cashews to a high speed blender.

Add in the water as no blend with the cashews to make a thick cashew cream.

Add in the rest of the ingredients and blend well.

In a food processor add the walnuts and dates and sea salt and blend to a sticky crumble.

Add the crust to the glass then top with the strawberry cheesecake mixture.

Refrigerate for an hour or more.


Butternut Squash Cacao Pudding

Was trying to figure out what to do with my leftover butternut squash and was craving chocolate pudding so this turned into my easy breakfast. If you don’t have butternut squash you can sub in sweet potato.

This is super easy to make and oh so delicious!


1 cup butternut squash

2 tbsp cacao powder

2 tbsp maple syrup

1/4 tsp sea salt

1 tsp vanilla extract

1/4 cup water to blend

Directions :

Add 1 cup cooked butternut squash to high speed blender.

Add in all the other ingredients and blend well to combine.

Optional top with shredded coconut and nuts of choice.


Strawberry Beet Banana Nice Cream

I’m trying to up my raw food intake which I tend to do come spring and summer seeing the idea of hot food makes me sweat at even the thought. So I’m hoping to get more creative with raw foods, but as of now I’m making more smoothies and nice creams.

This is super easy to make and oh so delicious!


2 frozen bananas

1 cup frozen or fresh strawberries

1 tbsp beet powder

Optional add in:

1/3 tsp ashwagandha powder

1/3 tsp lions mane mushroom powder

1 tsp maca powder

1/4 cup filtered water to blend


Add all ingredients to a high speed blender and blend to fully combine.


Cauliflower Almond Cheese Sauce

I’ve had a box of gluten free pasta just sitting in my kitchen for weeks and needed to do some type of sauce for it. I realized I had cauliflower and almonds so I whipped up a quick vegan cheese sauce.

This may very well be my new go to cheese sauce, yeah it’s that good!

Recipe :

5 cauliflower florets

1/3 cup almonds soaked

Three dashes curry powder or 2 tbsp nutritional yeast

Sea salt to taste

1 tsp onion powder

Few dashes black pepper

1 tsp Dijon mustard

1/4 cup filtered water

1/2 juice of a lemon


In a pot add the cauliflower with water and cook for 25 minutes or fuller tender

Soak almonds in water

Once cooked add the cauliflower and almonds to a blender add in all other ingredients and blend well to combine.

Add to pasta of choice and enjoy!