Monday, 24 March 2014
Happy #MeatFreeMonday of #MeatFreeWeek!
Monday 24th of March until Sunday 30th of March is Meat free week!
OK OK so for me every week is meat free! - Only I quite like the idea, the challenge if you will for people to try and give up meat. If only for a week.
The most common thing I hear from people when they ask me about veganism is
"I could never give up meat/cheese/milk etc"
I think most people would surprise themselves at how easy it is. . . mainly because there are so many awesome (if not awesome-er) alternatives!
This cheesecake is totally inspired by two things.
1. Bakewell tarts - almonds. cherries. childhood
2. Mango cheesecake I saw on instagram one day (If I can find the link I will link it here)
One of my New Years resolutions was to stop or at least significantly reduce my refined sugar intake. I discovered that dates were awesome and their versatility is totally suited for making 'biscuit' bases for cheesecakes.
Obviously there is no cheese here! Cashews are used to make the cheese, and I love this technique, the first time I tried it I didn't think it was ever going to get smooth, but the minute you add in a tiny bit of coconut oil, it smoothes immediately. I used my magic bullet (BEST GADGET EVER!!) which you may know doesn't run for a very long time, so quick pulses were plenty to make this smooth cashew nut cream.
This is a must try recipe!
The quantities I specified only makes two 4" cakes (which my family and I cut in half, to make four servings - my brother doesn't do fruit!! so it was all we needed!)