Cashew-Chili Portabello
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your
Cashew Cheesecake
Ingredients
- 3/4 cup almonds (118g)
- 8 - 12 medjool dates, pitted
- 1/4 cup coconut, preferably toasted (14g)
- 2 teaspoon vegan butter or coconut oil (10mL)
- 1 splash vanilla
- 1 pinch sea salt
- 2 cup raw & unsalted cashews, soaked overnight then drained & rinsed (300g)
- 1/2 cup coconut milk (118mL)
- 1/3 cup hunny, maple syrup or agave (79mL)
- 1/4 cup coconut oil (59mL)
- 1 - 2 tablespoon lemon juice (15-30mL)
- 2 teaspoon vanilla (10mL)
- 1 pinch sea salt
- 2 tablespoon vegan butter, melted (28g)
- 1-3 teaspoon shiro or white miso, optional
- Tangy Cranberry Sauce (if you’re making the cranberry variation)
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