When I gave up Dairy after my Whole30 Reintroduction I missed the creamy deliciousness of cheesecake. I used to make them all the time in a variety of flavors. I had a reputation of being a cheesecake gourmet and even donated a cheesecake a month to the school auctions each year. So when that was no longer a part of my diet due to severe tummy issues I was pretty bummed.
Then I found this Vegan Ice Cream recipe that tastes just like Cheesecake and oh boy....I am a very happy girl. It was a lovely accident when I had some extra soaked cashews from something else I was making. I googled "what to do with raw soaked cashews" and this little recipe came up from The Earth Diet. It is so easy and so versatile that I will be playing around with the combinations all summer. For this concoction I made the "Ice Cream" mix and put it in a silicone mold. I then froze the tray until it set and then popped the cakes out. I pureed blueberries for the topping and added some toasted coconut and grain free granola. Heavenly!! Think I might tinker with a Key Lime one next.
Cashew "Ice Cream"
1 1/2 cups of cashews soaked overnight
1 small lemon
1/2 cup maple syrup
1/4 cup extra virgin coconut oil
1 Tablespoon Vanilla
dash of salt
In a Food Processor or Vitamix blend "Ice Cream" mix for 5 minutes or until creamy. Pour into molds or in a tupperware container. Freeze. Pop out and top with your choice of goodies.