Vegan Cheesecake Stuffed Strawberries
Strawberries stuffed with homemade cashew-based "cream cheese" for a rich, creamy dessert recipe!
Servings: 12 Servings
Calories: 96kcal
Ingredients
Vegan Cheesecake Filling:
- 1 cup raw cashews soaked overnight
- 2 tablespoons coconut oil melted and cooled
- 3 tablespoons lime or lemon juice
- 3 to 4 tablespoons pure maple syrup or agave nectar to taste
- 1 teaspoon pure vanilla extract
- 3 tablespoons to 4 unsweetened almond milk or water*
- Pinch sea salt
Vegan "Cheesecake" Stuffed Strawberries
- 32 ounces fresh ripe strawberries
- Vegan "cheesecake" filling recipe above
- Fresh blueberries optional
- 1 tablespoon coconut sugar optional
Instructions
- Soak the cashews for 8 to 12 hours. Drain and rinse.
- Add cashews to a high-powered blender along with the remaining cheesecake filling ingredients. Blend until completely smooth. It will take several cycles of blending (about 2 full minutes of blend time) to get the mixture smooth. If necessary, add more almond milk or water to get the ingredients to blend.
- Transfer "cheesecake" filling to a container and refrigerate until completely chilled, about 2 hours.
- Rinse the strawberries well and pat dry with a paper towel. Chop the tips and tails off and use a pairing knife or melon baller to scoop the insides (hull) out of each strawberry.
- Stuff each strawberry with the vegan "cheesecake" filling and top with fresh blueberries and/or coconut sugar. You can also drizzle each strawberry with melted white or dark chocolate.
- Serve chilled and enjoy!
Notes
*If necessary, add more almond milk (or water) one tablespoon at a time if mixture is too thick.
Nutrition
Serving: 1Stuffed Strawberry | Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Fiber: 1g | Sugar: 5g