Vegan No Bake Cheesecake

My husband used to make me a killer raw cheesecake that I loved so much. He was teasing that I'd never be able to find a replacement, so guess what, I had to outdo him....... Vegan-Style!! So here it is, funny thing is, this is the only cheesecake he wants. BOOYA!!!!

What you need:

CRUST:

• 1 cup pitted dates
• 1/2 cup walnuts
• 1/2 cup pecans 

FILLING:

• 3/4 cup cashews (soak over night or for a minimum of 4 hours)
• 3 pitted dates
• 1 tbsp coconut oil
• 1 tbsp agave Syrup
• 1/2 lemon juiced (3-4 tbsp)
• 1 recipe of coconut whipped cream

The how to:

CRUST:

• Put all ingredients into a food processor until you get a crumble texture like the picture above. Push into the bottom of the cheesecake pan. ( I used a 9-inch spring form pan)

FILLING:

• Prepare whipped cream, set aside.
• In a high-speed blender add the soaked cashews, 3 dates, coconut oil, agave, and juice from the lemon. Blend until smooth.
• Fold the cashew mixture into the prepared whipped cream, pour onto the crust and let it set in the fridge for 4 hours. 

Cut and serve with desired topping. I used fresh picked strawberries from my garden to make my strawberry sauce.

Vegan Truffle Mac & Cheese

Honestly, who doesn't love mac and cheese? Its one of those staple recipes that not only my kids love but so do I. There isn't anything more comforting than a big bowl of cheesy noodles. Then add truffle oil to the mix and your classic mac and cheese has reached a new level. But something about loads of cheese, butter, and cream on pasta just doesn't seem like the healthiest choice lol. So I decided I needed to figure out a way I could make this dish just as appetising as the original but with some nutritional substance.  So here is what I came up with.  My version gives you all the ooey gooey-ness of real cheese but all the health benefits of eggplant and okra... Weird, I know cheese sauce made of eggplant and okra but trust me it wont disappoint. Take a leap of faith, try it out and let me know what you think. Enjoy!!!

What you need:

• 2 cups dried macaroni prepared as the package says, put to the side.
• 1 small eggplant or 6-8 rounds, sliced into circular disks (see picture above)
• 5-6 fresh okra
• 1 head of garlic
• 1/2 cup, raw cashews soaked overnight (or a min of 4 hours)
• 3 tbsp. tapioca starch (flour)
• 3 tbsp. nutritional yeast
• truffle oil to taste, I like about a 1-2 tsp
• salt and pepper to taste
• 1-1/2 cup, water
• 3 tbsp. olive oil
• green onion for garnish
• vegan golden parmesan for garnish

The how to:

• Preheat the oven to 425°F
• Cut the top off your head of garlic so the cloves are showing. Drizzle with olive oil and wrap in tinfoil place in oven for 25-30mins.
• Wash and cut your eggplant into 1/4-inch thick rounds, brush with olive oil and put on a roasting pan or tinfoil-lined baking sheet.
• Brush okra with oil and also put on the pan. 
• Bake eggplant and okra in the oven for 15 mins.
• Remove eggplant, wait until slightly cooled and peel skins away.
• Add eggplant, okra, 4-5 cloves of roasted garlic, cashews, water, and nutritional yeast into blender and blend on high until smooth and creamy.
• Heat oil on medium heat, make a light roux with tapioca flour.
• Add blended mixture a little at a time slowly incorporating into roux. 
• Cook and stir constantly for about 5 mins or until desired consistency.
• Remove from heat, add truffle oil, and mix.
• Add pasta, and season to taste. 
•  Garnish with slivered green onion and/or vegan parmesan.