casheweeeeese cake aka vegan cheesecake

By Erin Olejnik

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nutty life’s vanilla bean cashew milk is delicious to drink, but did you know it can be used in desserts, too? our dairy free cheesecake recipe is the perfect guilt-free vegan dessert! plus, you can customize this recipe by topping with fruit, or creating an entirely new flavor by blending frozen berries or melted chocolate into the filling!

here’s what you’ll need:

CRUST

  • 3/4 cup of your favorite type of raw organic nut (I used cashews here, but walnuts, macadamia nuts, or almonds work just as well)
  • 5-7 organic Medjool dates
  • 1/2 cup of organic shredded coconut

FILLING

  • one 12oz bottle of nutty life vanilla bean cashew milk
  • the juice of one organic lemon (≈3 tbsp)
  • 1/4 cup of organic pure maple syrup
  • 1/2 cup of coconut oil, in liquid form
  • 1 cup of raw cashews
  • 1/2 tsp of salt
  • a dash of cinnamon

DIRECTIONS:

1. first, let’s make the crust. combine the raw nuts, dates, and coconut flakes in a food processor and pulse until everything is chopped into small pieces.

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2. pour this crumbly mixture into either a springform or pie pan. lay a sheet of wax paper over the top and use the underside of a cup to press the mixture into a tightly-packed crust. make sure it is evenly distributed along the bottom of the pan.

3. stick the pan in the freezer to set the crust.

4. rinse out the food processor and combine all of the ingredients for the filling in it. blend until it is a creamy consistency with no cashew chunks. if the mixture does not seem viscous enough, blend a few more nuts into the mixture.

5. take the pan out of the freezer and pour the filling mixture over the top of it. if necessary, distribute the mixture evenly with a rubber spatula.

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6. place the pan back in the freezer and let it sit for 1-2 hours. afterwards, decorate the top with nuts, berries, coconut flakes, or anything else you desire! the cheesecake will last in the refrigerator for up to five days.  (insider secret: freeze some of it for later!).

voilà! who knew that making a vegan cheesecake could be so easy? if you try your hand at this recipe, be sure to post a picture and tag #nutty4nuttylife! also, follow our blog for more delicious dairy free recipes!

get your green on

By Briana Menendez

Briana is a health food and fitness enthusiast who looks for simple ways to be healthy while navigating the demands of working at an ad agency. As part of her mission to make healthy easy, she will be guest blogging for Nutty Life! She's currently pursuing a graduate certificate in Nutrition from Tufts Friedman School and has a BA in creative writing and art from Colgate University. Although she's now Boston-based, Briana grew up in Aspen, CO, where her love for a healthy, active lifestyle all began. Her favorite Nutty Life mylk is Choco Cashew.

Caroline's post about smoothie bowls last week inspired me, so I did a little experimenting of my own. In the summer, I like to start my weekends off extra healthy because between all the bbqs, rooftop bars, and beach trips, I'm craving greens on greens on greens by the time Sunday night rolls around. Smoothie bowls are a great way to pack in your green goodness fix for the day. For you green smoothie skeptics, as bright-green as this smoothie is, you'd never know it from the taste! Because I eat this for breakfast, I like to replace my morning cup of coffee with a pinch of matcha powder—matcha contains caffeine but doesn't leave me feeling jittery or anxious. Check out this article by Greatist to learn more about the matcha craze.

Insider scoop: even though it’s not on the Nutty Life website right now, you can order Matcha Vanilla Cashew mylk! Just place an order for Vanilla & add a note that you want it “matcha style.”

Ingredients (serves 1 hungry human)

  • 3/4 cup Simply Cashew mylk
  • 1 frozen banana
  • 1/4 cup frozen spinach
  • 1 handful of fresh kale
  • 1 tsp maca powder
  • 1 tsp matcha powder
  • 1 tbsp almond butter

Toppings: blueberries, shredded coconut, granola

Instructions

Blend together the banana, kale, spinach, matcha, maca powder, and almond butter. Top with blueberries, coconut, and granola!