Vegan Strawberry Lemon “Cheesecake”

The holidays were great, spending time with friends and family and eating a delicious spread of food prepared with lots of love. So much fun!

When eating at home, my husband and I follow a vegan diet 95% of the time. On the other hand, we tend to eat flexibly when eating out or when we are guests at someone’s home. After enjoying way too many holiday sweets, we were both itching for more. In effort to satisfy our craving in a healthier way, I made Flourishing Life’s Vegan Strawberry Lemon “Cheesecake.”

Notes:

  • My sweetener of choice was maple syrup.
  • My oil of choice was coconut oil.

I loved how easily the dessert came together and was surprised at how closely the cashew based cheesecake tasted like it contained cream cheese. Additionally, I was excited about the protein from the pecans and cashews. To sum this recipe up: easy, no-bake and delicious. Give it a try, you won’t regret it!

2 Responses to “Vegan Strawberry Lemon “Cheesecake”

  • Yay! I never really know what people think of my recipes, so I appreciate you sharing your thoughts and a photo of how it turned out 🙂

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