Vegan Lime Cheesecake Cups

Author: Beachbody

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DESCRIPTION

Sweet, tart, and refreshing, this raw Vegan Lime Cheesecake Cups recipe lets you have your cheesecake and eat it, too.

Ingredients

• 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)

Instructions

1. Place cashews and water in a small bowl; cover and refrigerate overnight. Drain.

2. 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.

3. With blender running, add oil; blend until well mixed.

4. Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold.

5. 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.

Recipe Notes

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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