Vegan Strawberry Cheesecake

Vegan Strawberry Cheesecake | ourfourforks.com | #vegan #glutenfree #recipe

Whenever I visit my parents, my sisters and I spend a lot of time in the kitchen, experimenting with various “healthy” dessert recipes; gluten-free, dairy-free, egg-free, etc. When it comes to making nutritious desserts, raw nut-based ones are fail-proof options. Treats like mocha brownie barschocolate peanut butter cookies, and vegan peanut butter pie are just a few that have been approved by even the most traditionalist dessert eaters.

I’ve always enjoyed raw desserts, but am usually a bit turned off by the amount of nuts the recipes call for. While the nut-based approach works well for brownies, cookies, or crusts, raw cakes are usually a bit too dense for me. When I came across this recipe for lemon meltaway pie that adds cauliflower (!) to the cashew cake base, I knew I had to test it out. My sisters and I were skeptical at first, but as soon as we tried it, we were sold. The cauliflower transforms the density of the nuts to a make a  light and airy filling.

This vegan strawberry “cheesecake” is the perfect summer dessert. Served cold, it tastes really similar to those delicious (but not so good for you) Good Humor strawberry shortcake bars. Other berries would be great in this too – feel free to use them in lieu of the strawberries. For a plain cheesecake, just omit the berries altogether.

Vegan Strawberry Cheesecake | ourfourforks.com | #vegan #glutenfree #recipe

Read More »

Red Currant + Strawberry Oat Thyme Crisp

Red Currant + Strawberry Gluten Free Crisp | ourfourforks.com

When I got red currants in my CSA share, I thought they were poisonous and pushed them to the back of the fridge. I’ve eaten currants before but only the dried, black variety and I had no idea what to do with these. They’re a bit too tart to enjoy raw, but then I remembered that summer is not summer without at least one fruit crisp. This gluten free crisp is the perfect summer dessert (or breakfast).

 

The topping is simple and satisfying (Josh proclaimed it was the best thing he’d ever tasted) and I can’t wait to pair it with fall and winter fruits (think apples, pears and sweet potatoes). Oats, shredded coconut, and almond meal give this gluten free crisp its substance, while coconut oil makes it decadent and buttery (and keeps it vegan). The thyme adds another layer of herby flavor – feel free to omit, but I think you’d like it.

 

I’d assume any summer fruit would be a great substitute here; just remember to adjust the filling sweetener depending on fruit tartness and personal taste.

 

Red Currant + Strawberry Gluten Free Crisp | ourfourforks.com

Read More »