This Vegan dessert was the most popular recipe on my blog to date. I tweaked the recipe a bit by using hazelnuts and blackberries and a sprig of homegrown chocolate mint.
In addition, I made the crust Gluten-Free by using Vegan/GF Graham Crackers. This combination is every bit as wonderful and the tartelettes are extremely easy to make. Once you try a vegan cheesecake substitute, you will never miss the dairy version.
Recipe by GourmetMariChef
- 1 ½ c. soaked raw cashews
- ¼ c. fresh lemon juice
- 1 13.5 oz. can of full fat coconut milk (I used Native Forest* Classic Organic Unsweetened), draining and saving the water in the can
- 1/3 c. melted coconut oil
- ½ c. agave nectar
- Drain and dry the soaked cashews and place in a food processor.
- Add in the next 4 ingredients one at a time. It may take 6-7 minutes to become smooth like a thinned cream cheese.
- Refrigerate while preparing the crusts.
- 1 package of vegan and gluten-free graham crackers* (from the 3 pack)
- ¼ c. melted organic coconut oil
- 1/3 c. par boiled and peeled hazelnuts
*If you have difficulty locating vegan, gluten free graham crackers, feel free to substitute a different flavor cookie.
- Place the ingredients in a food processor until finely ground. It should stick together somewhat.
- Line mini tarts pans with the crumbly crust, it will be soft and quite delicate.
- Place in oven for 6-10 minutes just to toast, keep an eye on it because it will burn easy.
Fill the toasted crust with the cashew cheese filling and freeze.
Before serving, remove from freezer for 15 minutes to defrost a bit.
Garnish with blackberries, mint leaves, or make a quick sauce: Simmer 1 c. blackberries with 1 tbsp. agave syrup for 10 minutes. Remove from the stove top and strain, reserve the syrup and cool.