veggie-ness: Vegan Unicorn Cheesecake Ingredients: 2 cups cashews soaked for 1 hour 1 large juiced l
veggie-ness: Vegan Unicorn Cheesecake Ingredients: 2 cups cashews soaked for 1 hour 1 large juiced lemon 15 dates pinch of salt 1 cup almonds food dye (yellow, blue, red, green) ½ cup coconut milk (use the cream from the top) ¼ cup maple syrup 1/3 cup coconut oil sprinkles Directions: Soak cashews in warm water for 1-2 hours. In a food processor blend pitted dates, almonds and a pinch of salt until a cookie like dough forms. Lay out parchment paper in a baking pan and press the dough on the bottom and freeze. Drain the cashews and place in a food processor with the coconut cream, oil, lemon juice and maple syrup. Blend until a smooth cream forms. Pour the cream into four bowls equally. In each bowl add a few drops of food coloring and mix until each bowl has pastel colored cream. Pour the different colors on top of the crust. Use a spoon to create a pretty marbled look. Add sprinkles and freeze for at least 4 hours. Take it out of the freezer and cut out a piece and enjoy this pretty treat. -- source link
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