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 #recipeWHY IT’S HEALTHY// Vegan strawberry cheesecake is vegan, gluten free and dairy free. Made with real, whole ingredients, it is a healthier dessert cheesecake without sacrificing taste. Cauliflower is relatively low in carbohydrates and high in glucosinolates, compounds containing sulfer, that may help lower the risk of cancer. Cauliflower is also high in Vitamin C, which your body needs to produce collagen (think healthy skin, teeth and bones). Cauliflower also adds vitamin K to your diet, an essential vitamin. Cashews are full of healthy fats particularly oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Cashews are also  great for hair, skin and bone health due to their copper and magnesium content. Strawberries are full of fiber, vitamin C and folate, which aids in DNA formation. //

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

4.7 from 3 reviews
Vegan Strawberry Cheesecake
 
Prep time
Total time
 
Vegan strawberry cheesecake is the perfect summer dessert; gluten free, dairy free, and vegan without sacrificing taste.
Author:
Recipe type: Dessert
Serves: 8-12 servings
Ingredients
For the crust:
  • 1 cup oats
  • 1 cup raw almonds
  • 5 tablespoons coconut oil
  • 6 dates
  • ¼ teaspoon salt
For the filling:
  • 2 cups raw unsalted cashews, soaked overnight or at least 8 hours
  • 4 cups grated cauliflower
  • ⅔ cups virgin coconut oil
  • 2 lemons, juiced
  • 1 teaspoon lemon zest
  • 1 tablespoon pure vanilla extract
  • ½ cup pure maple syrup
  • ½ teaspoon salt, plus more to taste
  • 1 cup hulled strawberries, plus more to garnish
Instructions
For the crust:
  1. Add all ingredients to a food processor and process until the mixture begins to stick together.
  2. Line the bottom of a spring form pan with parchment paper and grease the sides with a little coconut oil.
  3. Press the crust mixture into the bottom of the pan and then up the sides to desired height.
For the filling:
  1. Put the grated cauliflower in a microwavable bowl and cover with plastic wrap. Microwave on high 4-6 minutes until the cauliflower is tender. Remove from the microwave and, when cool enough to handle, drain any excess liquid from the cauliflower. I placed the cauliflower in a strainer and pushed down with the back of a spoon to press out any liquid.
  2. In a food processor or high speed blender, add all ingredients except the strawberries and blend until extremely smooth. This may take a bit of time.
  3. When completely smooth, remove a little more than half of the mixture and set aside. Add the strawberries to the remaining mixture and blend until smooth again.
  4. Pour the strawberry mixture into the prepared pie crust and spread evenly. On top of the strawberry layer, pour the remaining cashew cauliflower mixture and carefully spread evenly being careful not to mix the two layers.
  5. Put the entire pie in the freezer and freeze until set, at least 4 hours. If completely frozen, allow to thaw for 30 minutes or more before serving. The pie can be stored in the freezer or the fridge. If stored in the freezer, allow to thaw a bit before serving. Top with sliced strawberries at time of serving.
Notes
Adapted from this Lemon Meltaway Pie.

Comments

  1. says

    I can imagine how you felt when you first saw a cake recipe calling for grated cauliflower! But given the beautiful photos and such a gorgeous cake, I’m sure that the cauliflower contributes immensely to the flavor & texture!

  2. hardy says

    I must admit I was sceptical, but this is a miracle recipe! The cream was so cheesy and yummy….. great, my wife thought it really was made of cheese. I had a cauliflower and was looking for a recipe like this. This was the only recipe without baking (and eggs). I had experience with cauliflower pizza crust so I prepared it like that (wasn’t keen on experimenting with the microwave) – steamed it on that metal thingy that holds it above water and squeezed it out through the kitchen cloth I use for straining almond milk. At first nothing would come out but I kept at squeezing it and in the end quite a lot of water came out. Also, I didn’t have fresh strawberries, bought canned ones, and I didn’t feel like bothering in making cream in two colours, so I just placed the drained strawberries at the top, just for decoration. I feel it would work without them, the cream was great, so cheesy and lemony…

    Only thing is, we froze it overnight, and it took more than 30 minutes to thaw…. which was a bit disappointing considering we had guests. I think next time I will only put it in the fridge, when I made the cream it was firm and fluffy. Or freeze it and put it in the fridge at least 2-3 hours before serving so it thaws and becomes more creamy.

    Again, I’m very happy how it turned out, thank you for the recipe.

  3. fran says

    This sounds very interesting. Before I try this, do I use raw cashews, toasted unsalted or just regular out of the can? And can I grate cauliflower easily with a grater or can I use a food processor to get it fine enough?
    Thanks

    • says

      Hi Fran – You want to use raw cashews. I grated the cauliflower with a grater before steaming it in the microwave. Then you’ll need a food processor to process the steamed cauliflower with the remaining ingredients. Otherwise it won’t get smooth enough. Hope this helps! Enjoy!

  4. Zivil says

    Hello,I want to try this recipe but I don’t have a microwave ? I have a question- Could I add tofu into the filling as well?

  5. Erin says

    Wow! This recipe turned out SO well! No one believed it was (a) mostly cauliflower and (b) vegan. Some said it was the best dessert they had eaten in years. Thank you so much for the recipe! I’ll definitely be making it again!

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