When you are forced to eliminate dairy and you can’t find quality dairy-free alternatives and your favorite dessert is cheesecake, you have to find an alternative. There are certain ingredients that can be modified to resemble others. For example, full-fat coconut milk makes a great replacement for heavy cream. In this recipe, I used soaked cashews to create a creamy, rich filling with just a bit of coconut yogurt for a slight tang. This makes 1 9″ cheesecake and about 10 servings
1 1/2 cups cashews, soaked overnight
1/2 cup coconut sour cream (or alternative)
1/4 cup maple syrup
2 Tbsp coconut cream concentrate
2 tsp vanilla
2 cups nuts (I like almonds and walnuts
1 cup dates, pitted
1 Tbsp coconut oil
1/2 tsp sea salt
2 cups strawberries, quartered
Melted chocolate, if desired
- Heat oven to 375F. Place strawberry pieces on a baking sheet lined with parchment paper. Roast for about 15 minutes. Remove from oven and puree until smooth.
- Meanwhile, in a food processor or blender, combine nuts, dates, coconut oil and salt for crust. Pulse until smooth and finely chopped. Spread into the bottom of a 9″ spring form pan (or pie pan) and press until flat.
- In a blender, combine soaked cashews, sour cream, syrup, coconut cream and vanilla. Blend on high speed for at least 2 minutes or until completely smooth.
- Pour mixture into prepared crust. Place dollops of strawberry puree on top of filling. Using a spoon or knife, carefully swirl the berry mix into the filling.
- Place pan in refrigerator to chill for at least 2 hours or until ready to serve.
- Drizzle with a little melted chocolate if desired. Store in refrigerator.