#vegan — Blog — Lily The Wandering Gypsy

This post is sponsored by FoodScience of Vermont. All opinions and content are my own.

#LiveSuperior

Looking to add more Superfoods to your diet? Learn how to infuse a cashew-based “cheesecake” with health-boosting ingredients!

This delicious cashew-based version of a traditional cheesecake is filled with all natural ingredients thanks to FoodScience of Vermont Superior Greens, which contains whole fruits and vegetables, promotes healthy aging and radiant skin, mental clarity, and a healthier immune system while offering a boost of healthy enzymes to support your immune system, plus probiotics. It’s amazing how this one line of Superior Powder products can offer so much!

Try it, you’ll love it. Find the product at Rite Aid® and RiteAid.com here!

I love incorporating unique and health conscious ingredients into my recipes, like the FoodScience of Vermont Superior Greens, which contains three servings of fruits and vegetables in each ½ scoop – which means that this ultra concentrated version of some of the healthiest ingredients on Earth really will work quickly and efficiently!

This recipe is divine! I believe this would be great for someone looking for healthier alternatives to dessert recipes, or someone who has never ever tried a cashew based cheesecake before. It’s fun to introduce friends and family to things like that.

I have been very interested in the detox process as well as considering eating as many whole foods as possible. This FoodScience of Vermont Superior Greens is a great step, in addition to more exercise and lots of water intake, towards reaching my nutrition and other health goals I have set for myself.

While the product can be enjoyed in a smoothie or mixed into a glass of cold water, I thought it would be exciting to introduce this product to my wonderful readers, friends, and family through a mouth-watering dessert recipe.

Perfect for summer when you don’t want to bake a ton, or when you want something that’s not overly sweet but deliciously frozen, this is the recipe that will check all of those boxes! Bring this to an event, or serve it to friends at a summer gathering and just look at everyone’s faces light up when they realize that this is not the “cheesecake” they were expecting, but one that is WAY, WAY better for them, but still tastes indulgent.

Now, as for the crust, I know the traditional vegan cheesecakes are made with dates, and are basically no bake, but my favorite part of a cheesecake IS the crust, so I wanted to keep it traditional with lots of additional natural ingredients to sweeten things up naturally. Feel free to use a date crust here too.

Food Science of Vermont provides us with ways to get 3 servings of fruits and vegetables in each ½ scoop. The scoop is provided, so it’s very easy to measure out just how much you will need.

While the traditional use for this product is mixed into smoothies, cold water, and other drinks, I thought it would be genius to use the delicious taste and the nourishing super food ingredients to infuse this recipe with a unique taste and twist.

The crust is made from a delicious mixture of coconut, walnuts, oats, graham crackers and vegan “butter”. I used a spring form pan, similar to a traditional cheesecake, but really modernized this recipe with almost all vegan ingredients and that extra boost of has helpful enzymes and probiotics, making this an all around awesome dessert or snack. Give it a try, I bet you’ll enjoy it!

INGREDIENTS:

(Makes “Cheesecake” in 6 in x 3 in spring form pan):

Crust Ingredients:

10 - 12 full graham cracker rectangles

¼ c. oats

¼ - ½ C. or more walnuts

½ C. or more dried coconut pieces/flakes

¼ tsp. cinnamon, optional

6-8 (or more) TBSP salted Vegan Butter or regular butter

¼ C. Sugar

*Note: Feel free to use less graham crackers and more of the oats, nuts, or coconut if you prefer and even healthier crust.

Filling Ingredients:

3 C. soaked cashews (soak for at least 3-5 hours)

1 can chilled coconut milk (use the top thicker part and save or discard water)

¾ - 1 C. macadamia milk, coconut milk, or similar

4 – ½ C. agave or maple syrup

½ - 1 tsp. vanilla

2 TBSP FoodScience of Vermont Superior Greens Powder

INSTRUCTIONS:

For The Vegan Filling:

1. Soak cashews for 3-5 hours, and strain. Add to a blender with coconut milk, and process until smooth. If the mixture does not pour well, then add a bit more macadamia milk or agave. Taste the filling to make sure it is to your liking. Time to make the crust!

For The Crust:

1. Preheat oven to 350 degrees F, and prepare your spring form pan by using non stick spray inside, and using a paper towel to wipe pan for a more even finish. Also, you may cover the bottom of the pan so the butter does not drip out while baking. Alternately, bake on top of a sheet pan to prevent spills in the oven.

2. In a food processor, blend up graham crackers (use hands to make pieces smaller before processing), coconut, walnuts, and oats. Feel free to mix in some whole oats after processing for that “whole oat” look in your crust.

1. Once processed to an even powder, mix with melted butter, sugar, and pour 2 ½ cups into pan. Use a flat bottomed glass or candle holder to press and flatten the crust down, making sure to clean up the edges with a knife for a neater look once the spring form pan is removed.

4. Bake crust for 15-20 minutes, until edges begin to brown. The crust will firm up quite a bit once cooled, so even if it’s soft after baking, it may already be done. Let crust cool completely, and fill with filling until there is about ½-1/4” until the top of the spring form pan. Freeze for 2-3 hours or overnight.

5. Time to CAREFULLY remove it from the spring form pan. I would recommend using a sharp knife or skewer along the top edge to break the seal with the pan. At first, mine looked like it was cracking, so I re-tightened the outside of the spring form pan, ran a skewer along the top edge, and once I loosened the pan again, it removed pretty easily. Just be patient with it. At this point, feel free to place it back into the freezer

6. Place “cheesecake” onto a plate to decorate. Top with fruits like blackberries, strawberries and blueberries (the two latter are actually ingredients in the FoodScience of Vermont Superior Greens powder). I sliced the strawberries in half and left the green parts on because the full strawberries just looked too big. The “cheesecake” would be fine to serve right now, or place back into the freezer for 2-4 hours so the berries begin to freeze and they get a beautiful frosty look to them.

FoodScience of Vermont offers three uniquely designed powdered drink supplements loaded with phytonutrients, stabilized probiotics, and many other beneficial natural ingredients. I really hope you enjoy!