Creamy Vegan Vanilla Bean Cheesecake

Soft, luscious, and creamy, this Vanilla Bean Cheesecake is a current favorite in our house. Made out of nuts and oats; you don't really need to feel bad about eating more than one slice at a time. Paired with my Gluten Free Pie Crust it sure makes for the ultimate dessert, midday pick-me-up, or even breakfast if you'd like!

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Ingredients:

• 2 Cups Raw Cashews (soaked overnight & drained)

• 3 Silk Vanilla Almond Milk Yogurts

• 1 Cup Stevia or Organic Cane Sugar

• 1 Cup Oat Flour

• 1 Teaspoon Vanilla Extract

Method:

• Soak the raw cashews in water overnight.

• Drain the cashews and place in a food processor; blend at high speed, scraping down the sides ensuring a smoothish mixture.

• Add the vegan yogurts; and blend again.

• Add the Sugar, Vanilla, & Oats, and blend one final time.

• Once you have a creamy consistency; add the mixture to a pie crust of choice; I used the Gluten Free, Oil Free Vegan Pie Crust.

• Bake at 350°F for 30 minutes.

• Remove from oven, let it cool off, add garnish, and refrigerate for a couple of hours before serving. Enjoy! Have fun with it, and don't forget to drop a comment and photo below!

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Want More? Check out Miri's Gluten Free Key Lime Pie Here!