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 so like!
2 Cups Raw Cashews (soaked overnight & drained)
1 Cup Stevia or Organic Cane Sugar
1 Cup Oat Flour
1 Teaspoon Vanilla Extract
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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