Happy Mother’s Day weekend!
If you follow me over on instagram, you may remember those vegan cheesecakes that I made for Easter Sunday. They were so yummy I wanted to share the recipe that I used!
It’s a completely raw/vegan/gluten-free cheesecake recipe that I found on Sift & Whisk, and can I also mention, delicious?! The crust is made from dates and pecans and the “cheesecake” filling from cashew cream. The method to making the cheesecake requires soaking cashews overnight. When blended, they transform into a creamy consistency, and can be used for all sorts of vegan sauces and desserts.