Combine the ingredients for the crust in a medium mixing bowl using a fork to blend well. Press the crust into an 8” springform pan or tart pan, or divide the curst into individual cheesecake molds or ramekins.
In the jar of a high speed blender combine the cashews, maple syrup, non-dairy milk, vanilla, and pinch of salt. Blend on high speed until smooth and creamy. Gradually add a few chunks of tofu at a time, blend until smooth and glossy.
Pour the creamed mixture over the crust, cover it and let it chill for 3 to 4 hours. Just before serving, layer and arrange the fresh fruit over the filling. Serve chilled.
Note
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
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Berry Tarts
Ingredients:
Crust:
2 cups almond meal
1/3 cup coconut sugar
1/2 teaspoon cinnamon
1/4 cup vegan butter, melted
Pinch pink salt, freshly ground
Filling:
1 1/2 cups raw cashews, soaked (up to 4 hours)
1/2 cup maple syrup
1/4 cup non-dairy milk
2 teaspoons vanilla
Pinch pink salt, freshly ground
8 oz Block organic soft tofu, broken into chunks
Topping:
2 cups assorted berries
Fresh mint for garnish
Directions:
Combine the ingredients for the crust in a medium mixing bowl using a fork to blend well. Press the crust into an 8” springform pan or tart pan, or divide the curst into individual cheesecake molds or ramekins.
In the jar of a high speed blender combine the cashews, maple syrup, non-dairy milk, vanilla, and pinch of salt. Blend on high speed until smooth and creamy. Gradually add a few chunks of tofu at a time, blend until smooth and glossy.
Pour the creamed mixture over the crust, cover it and let it chill for 3 to 4 hours. Just before serving, layer and arrange the fresh fruit over the filling. Serve chilled.
*Note
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
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