Vegan Strawberry Shortcake Cheesecake!
15min · 10 servings Ingredients for the shortbread • 150g of Naturli Vegan Block Butter • 1 teaspoon of vanilla extract • 80g of caster sugar • 250g of plain flour Ingredients for the compote • 200g of fresh / frozen strawberries • 60g of caster sugar • 2 tablespoons of cornflour / cornstarch • 2 tablespoons of lemon juice Ingredients for the base • 200g of digestive biscuits • 80g of Naturli Vegan Block butter Ingredients for the filling • 200g of cashew nuts (see notes*) • 350g of dairy-free cream cheese • 80g of coconut cream (see notes*) • 50g of icing sugar • 1 tablespoon of vanilla extract • + • Extra fresh strawberries (for decoration) • Dairy-free cream (to serve)
Holly Jade | The Little Blog of Vegan
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