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.