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Vegan Cherry Cheesecake

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Ingredients: 

cheesecake filling:
5 cups soaked raw cashews (soaked in water for at least 6 hours)
1/2 cup maple syrup
3 Tbsp fresh lemon juice
1/2 tsp sea salt
1/3 cup non-dairy milk
1/2 cup virgin coconut oil
1 tsp vanilla extract
cherry topping:
2 cups fresh, pitted cherries (or frozen)
1 Tbsp maple syrup
1/2 cup water
1-2 tsp corn starch or 1 Tbsp arrowroot powder
crust:
2 1/2 cups peanut or almond butter cookies - one recipe option here
1 or 2 Medjool dates, pitted (for added sweetness and binding
cheesecake filling:
5 cups soaked raw cashews (soaked in water for at least 6 hours)
1/2 cup maple syrup
3 Tbsp fresh lemon juice
1/2 tsp sea salt
1/3 cup non-dairy milk
1/2 cup virgin coconut oil
1 tsp vanilla extract
cherry topping:
2 cups fresh, pitted cherries (or frozen)
1 Tbsp maple syrup
1/2 cup water
1-2 tsp corn starch or 1 Tbsp arrowroot powder
crust:
2 1/2 cups peanut or almond butter cookies - one recipe option here
1 or 2 Medjool dates, pitted (for added sweetness and binding


 

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