Vegan Lime Cheesecake Cups
Sweet, tart, and refreshing, this raw Vegan Lime Cheesecake Cups recipe lets you have your cheesecake and eat it, too.
½ cup raw cashews
1 cup water
14 oz. soft silken tofu
¼ cup fresh lime juice
½ cup pure maple syrup
1 tsp. pure vanilla extract
1 Tbsp. lime peel (lime zest), finely grated
⅓ cup extra-virgin organic coconut oil
12 4-oz. Mason jars (or custard cups)
Place cashews and water in a small bowl; cover and refrigerate overnight. Drain.
Place drained cashews, tofu, lime juice, maple syrup, extract, and lime peel in blender; pulse until blended, scraping down the sides with a spatula as needed.
With blender running, add oil; blend until well mixed.
Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold.
Tip: If you don’t have Mason jars, you can use any small glasses, or you can make this cheesecake in a casserole dish or pie pan.
Tip: If you don't have Mason jars, you can use any small glasses. Or make this cheesecake in a casserole dish or pie pan.
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