Teaslies: Mini Vegan Cheesecakes
Rich, creamy, mini vegan cheesecakes are a total crowd-pleaser and a snap to make!
Servings 12
Ingredients
- 3 cups raw cashews
- ¼ cup pitted Medjool dates
- 1 cup raw almonds
- 1 cup vegan margarine melted (measure, then melt)
- ½ cup lemon juice
- ¼ cup water
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- berries optional, for topping
Instructions
- Soak cashews and dates in separate bowls, using enough HOT water to cover, for 15 minutes. Drain.
- Blend up the almonds and put them in a small bowl. Blend the dates and add them to the almonds, then mix until you have a crumbly dough. Divide mixture between 12 lined muffin tins or 6 lined Texas muffin tins, pressing into the bottom of the pan.
- Blend cashews, margaine, lemon juice, water, maple syrup, and vanilla until very smooth. This might take longer than you think – keep blending and testing until you have a totally smooth mixture that’s not grainy at all. Pour the mixture into the muffin pan, filling each cup completely. Top with the berries, if you’re using them.
- Chill for at least an hour before serving.
Nutrition
Calories: 125kcal