Tento příspěvek je dostupný i v Češtině

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They’re made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

THESE BISCOFF CHEESECAKE CUPS ARE

• vegan
• dairy-free
• egg-free
• no-bake
• creamy
• smooth
• indulgent
• rich
• flavorful
• easy to make
• simple
• so delicious
• perfect dessert for Biscoff lovers

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHEESECAKE CUPS

You need the following ingredients to make these Lotus Biscoff cheesecake cups (the exact measurements are in the recipe card below):

• Lotus Biscoff cookies – finely crush the cookies in a blender or place them into a zip lock bag and smash them with a rolling pin.
• Coconut oil – You can also use vegan butter.
• Cashews – Soak the cashews in water for at least 2 hours to soften them. If you have a powerful high-speed blender, you can skip the soaking.
• Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
• Lotus Biscoff spread
• Maple syrup – Adjust the sweetness to your taste. You can skip the maple syrup because the Biscoff spread is sweet enough.
• Lemon juice – adds a bit of sourness to the cheesecake filling.
• Coconut whipped cream – goes perfectly as a topping.

Equipment you need:

• 3 small glass bowls – about 6 oz (180ml)
• High-speed blender

HOW TO MAKE THE BEST NO-BAKE VEGAN BISCOFF CHEESECAKE CUPS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Add melted Biscoff spread and refrigerate

Top each cheesecake with melted Biscoff spread and let set in the fridge.

4. Step: Assemble and serve

Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN BISCOFF CHEESECAKE CUPS LAST?

No-bake vegan cheesecake cups will last for up to 5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Apple Pie Cheesecake Cups
• Vegan New York-Style Cheesecake
• No-Bake Oreo Dessert
• Biscoff Overnight Oats
• The Best Biscoff Cupcakes
• No-Bake Chocolate Peanut Butter Pie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN BISCOFF CHEESECAKE CUPS

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They're made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Chilling Time 2 hours

Total Time 2 hours 10 minutes

Servings 3 cups

Calories 678kcal

Author Plantiful Bakery

Ingredients

Crust:

• 60 g Lotus Biscoff cookies finely crushed
• 1 ½ tbsp coconut oil or vegan butter melted

Cheesecake Filling:

• 1/2 cup cashews soaked in water for at least 2 hours and drained
• 1 cup coconut cream = a creamy part of full-fat coconut milk chilled in the fridge overnight
• 4 tbsp Lotus Biscoff spread
• 1 tbsp maple syrup
• 1 tsp lemon juice

Topping (optional):

• 3-4 tbsp Lotus Biscoff spread melted
• coconut whipped cream
• Lotus Biscoff cookies crushed

Instructions

To make the crust:

• Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

To make the cheesecake filling:

• To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.
• Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

Topping:

• Top each cheesecake with melted Biscoff spread and let set in the fridge.
• Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

Read my blog post above for tips and helpful information.

Nutrition

Serving: 1cup | Calories: 678kcal

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Nutrition Facts

Serving: 1 cup* / Calories: 678kcal / Total Fat: 51,6g / Saturated Fat: 28,2g / Cholesterol: 0mg / Total Carbohydrate: 47,9g / Fiber: 1,1g / Sugar: 27,5g / Protein: 6,9g / Sodium: 178mg / Potassium: 181mg / Iron: 1,7mg

* Nutrition facts are counted without coconut whipped cream.

Příspěvek VEGAN BISCOFF CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

Super creamy vegan eggnog recipe! It’s rich, boozy, sweet, egg-free, dairy-free, and so easy to make. A perfect drink for the holidays!

THIS EGGNOG IS

• vegan
• dairy-free
• egg-free
• gluten-free (if using certificate oat milk)
• creamy
• sweet
• rich
• boozy
• so delicious
• made with cashews
• easy to make
• perfect holiday drink

WHAT YOU NEED TO MAKE CREAMY VEGAN EGGNOG

You need the following ingredients to make this vegan eggnog (the exact measurements are in the recipe card below):

• Cashews – make the eggnog super creamy. Soak the cashew in water for at least 2 hours.
• Plant-based milk – Use any plant-based milk of your choice, such as almond, oat, or soy milk.
• Vegan condensed milk – click here for my easy homemade condensed milk recipe.
• Dark rum – You can also use bourbon or brandy or skip the alcohol if you don’t drink it (and substitute it for plant-based milk).
• Salt – balances the sweetness.
• Turmeric – adds color to the drink.
• Nutmeg and cinnamon – add delicious warm flavor.

Equipment you need:

• High-speed blender – If you have a good quality high-speed blender, you don’t have to soak the cashews.

HOW TO MAKE THE BEST CREAMY VEGAN EGGNOG

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Blend cashews and milk

To the high-speed blender, add soaked cashews and oat milk and blend on high speed until smooth and creamy.

2. Step: Add the rest of the ingredients and blend

Add in vegan condensed milk, rum, a pinch of salt, turmeric, ground nutmeg and cinnamon. Blend to combine. Taste, add more spices, condensed milk, or rum if needed.

3. Step: Chill in the fridge

Pour the eggnog into a glass bottle and place it in the fridge to chill for about 1 hour. Serve with a sprinkle of nutmeg or cinnamon.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN EGGNOG?

Store the vegan eggnog in a glass bottle in the fridge.

HOW LONG DOES HOMEMADE VEGAN EGGNOG LAST?

Homemade vegan eggnog with alcohol will last for up to a week in the fridge. Without alcohol, it will last for up to 2-3 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Hot Chocolate with Rum
• Salted Caramel Mocha Smoothie
• Gingerbread Cookies
• Walnut Crescent Cookies
• Gingerbread Sheet Cake with Molasses Frosting
• Hot Chocolate Cupcakes filled with ganache

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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CREAMY VEGAN EGGNOG

Super creamy vegan eggnog recipe! It’s rich, boozy, sweet, egg-free, dairy-free, and so easy to make. A perfect drink for the holidays!

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 332kcal

Author Plantiful Bakery

Ingredients

• ¾ cup raw cashews soaked in water for at least 2 hours and drained
• 1 cup unsweetened oat milk or any plant-based milk
• ½ cup vegan condensed milk
• ½ cup dark rum or bourbon or brandy
• pinch salt
• pinch turmeric
• pinch ground nutmeg
• pinch ground cinnamon

Instructions

• To the high-speed blender, add soaked cashews and oat milk and blend on high speed until smooth and creamy.
• Add in vegan condensed milk, rum, a pinch of salt, turmeric, ground nutmeg and cinnamon. Blend to combine. Taste, add more spices, condensed milk, or rum if needed.
• Pour the eggnog into a glass bottle and place it in the fridge to chill for about 1 hour.
• Serve with a sprinkle of nutmeg or cinnamon. Enjoy!

Notes

Storing:

Homemade vegan eggnog with alcohol will last for up to a week in the fridge. Without alcohol, it will last for up to 2-3 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1serving | Calories: 332kcal

Nutrition Facts

Serving: 1 / Calories: 332kcal / Total Fat: 17,0g / Saturated Fat: 6,4g / Cholesterol: 0mg / Total Carbohydrate: 25,6g / Fiber: 2,0g / Sugar: 12,2g / Protein: 6,3g / Sodium: 77mg / Potassium: 211mg / Iron: 2,5mg

Příspěvek CREAMY VEGAN EGGNOG se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

THIS PECAN PIE NUT BUTTER IS:

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• flavorful
• so delicious
• naturally sweetened
• quick and easy to make

WHAT YOU NEED TO MAKE PECAN PIE NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

• Pecans – Good source of calcium, magnesium, potassium, and omega-3 fatty acids.
• Cashews – Great source of healthy fats, fiber, copper, and magnesium. You can substitute for other nuts, such as almonds, hazelnuts, or peanuts.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Cinnamon – adds warm depth of flavor.
• Sea salt – balances the sweetness.
• Coconut oil – You can substitute it for any oil neutral in taste.
• Maple syrup – sweetens the butter. Also, the more maple syrup you add, the more thick the butter will be.
• Rum – adds more flavor. You can substitute it for bourbon. Optional ingredient.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make the nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use a blender tamper accelerator to push down the nuts to make it easier to blend.
• Glass jar with lid – for storage

HOW TO MAKE HOMEMADE PECAN PIE NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast pecans and cashews

Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.

After roasting, remove from the oven and let cool slightly.

2. Step: Make pecan pie nut butter

To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.

Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.

Transfer the butter to a jar and let cool completely without any cover.

HOW TO SERVE NUT BUTTER:

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread, pumpkin bread
• spoon from a jar

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE PECAN PIE NUT BUTTER LAST?

The nut butter will last for up to 2 weeks at room temperature or up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Banana Bread Nut Butter
• Raspberry Almond Cashew Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Pecan Pie Bars
• Pumpkin Pecan Coffee Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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PECAN PIE NUT BUTTER

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes just like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

Course Nut Butter, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 20 servings (approx. 1 cup)

Calories 93kcal

Author Plantiful Bakery

Ingredients

• 130 g raw pecans
• 130 g raw cashews
• 1/4 tsp ground vanilla optional
• 1/4 tsp ground cinnamon
• pinch salt
• 1 ½ tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1 tsp dark rum optional

Instructions

• Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.
• After roasting, remove from the oven and let cool slightly.
• To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.
• Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.
• Transfer the butter to a jar and let it cool completely without any cover. Enjoy!

Notes

Storing:

Store the nut butter in a glass jar at room temperature for up to 2 weeks or in the fridge for up to a month.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1tbsp (15g) | Calories: 93kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 93kcal / Total Fat: 8,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Total Carbohydrate: 3,5g / Fiber: 0,9g / Sugar: 1,2g / Protein: 1,8g / Sodium: 8mg / Potassium: 72mg / Iron: 0,6mg

Příspěvek PECAN PIE NUT BUTTER se objevil jako první na Plantiful Bakery.

THESE APPLE PIE CHEESECAKE CUPS ARE

• vegan
• dairy-free
• egg-free
• healthy
• no-bake
• creamy
• smooth
• indulgent
• rich
• spicy
• flavorful
• easy to make
• simple
• so delicious
• perfect autumn dessert

WHAT YOU NEED TO MAKE VEGAN APPLE PIE CHEESECAKE CUPS

You need the following ingredients to make these cheesecake cups (the exact measurements are in the recipe card below):

• Vegan cookies – I used vegan digestives, but you can use any vegan cookies, such as Lotus Biscoff biscuits.
• Coconut oil – You can also use vegan butter.
• Cashews – soak them in water for at least 2 hours.
• Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
• Maple syrup
• Lemon juice
• Vanilla extract
• Cinnamon and nutmeg – add warm depth of flavor.
• Apples – peeled and chopped the apples into cubes.

Equipment you need:

• 3 small glass bowls – about 6 oz (180ml)
• High-speed blender
• Small saucepan or pan
• Silicon spatula or wooden spoon

HOW TO MAKE VEGAN NO-BAKE APPLE PIE CHEESECAKE CUPS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Make the apple pie topping

Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.

4. Step: Assemble and serve

Once refrigerated, top each glass with apple pie topping and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN APPLE PIE CHEESECAKE CUPS LAST?

The apple pie cheesecake cups will last for up to 5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Crumble Cheesecake Bars
• Baked Cheesecake with Raspberry Sauce
• Pumpkin Cupcakes with Maple Pumpkin Frosting
• Pumpkin Bread
• No-Bake Oreo Lasagna

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.

Check out this recipe

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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NO-BAKE APPLE PIE CHEESECAKE CUPS

These individual No-Bake Apple Pie Cheesecake Cups are creamy, smooth, indulgent, spicy, and so easy to make. They’re made of cookie crust, spiced coconut cashew cheesecake, and apple pie filling on top. It’s a perfect autumn treat. Vegan, dairy-free, and eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 12 minutes

Cook Time 0 minutes

Chilling Time: 2 hours

Total Time 2 hours 12 minutes

Servings 3 servings

Calories 558kcal

Author Plantiful Bakery

Ingredients

Crust:

• 60 g vegan digestive cookies, finely crushed (or any vegan cookies)
• 1 ½ tbsp coconut oil melted

Cheesecake Filling:

• 1/2 cup cashews soaked in water for at least 2 hours and drained
• 1 cup coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight)
• 4 tbsp maple syrup
• 1 tsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• pinch ground nutmeg

Apple Pie Topping:

• 1 cup apples peeled and chopped into cubes
• 1 tbsp maple syrup
• 1-2 tbsp water
• ½ tbsp lemon juice
• ½ tsp ground cinnamon

Instructions

• To make the crust: Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.
• To make the cheesecake filling: To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.
• Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.
• To make the topping: Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.
• Once refrigerated, top each glass with apple pie topping and serve!

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1bowl | Calories: 558kcal

Nutrition Facts

Serving: 1 / Calories: 558kcal / Total Fat: 38,4g / Saturated Fat: 25,6g / Cholesterol: 0mg / Total Carbohydrate: 48,7g / Fiber: 1,8g / Sugar: 32,4g / Protein: 6,0g / Sodium: 106mg / Potassium: 269mg / Iron: 1,8mg

Příspěvek NO-BAKE APPLE PIE CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

THIS RASPBERRY NUT BUTTER IS

• vegan
• dairy-free
• gluten-free
• healthy
• creamy
• smooth
• sweet
• fruity
• simple
• quick and easy to make
• made from 5 ingredients
• best enjoyed with dates, on porridge or banana bread

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE HOMEMADE RASPBERRY NUT BUTTER

You need the following ingredients to make this Raspberry Almond Cashew Butter (the exact measurements are in the recipe card below):

• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin. Always use the best quality in both almonds and cashew.
• Cashews – Rich in fiber, healthy fats, protein, zinc, copper, magnesium, or iron. You can use any other nuts combo, or just one type of nuts if you like (although this combination is so delicious!) – just keep the same amount.
• Freeze-dried (lyophilized) raspberries – These are blend into a fine powder and then mix into the almond cashew butter. Raspberries add a nice fruity flavor to the butter.
• Sea salt – balances the sweetness.
• Coconut sugar – Coconut sugar is used as the sweetener in the recipe. You can skip this ingredient; however, the raspberries can make the butter slightly sour, and a teaspoon of coconut sugar adds just the right amount of sweetness. You don’t have to worry that there will be a sugar crunch because it melts perfectly into the butter (as it warms during the blending). You can also use brown or white sugar instead. I wouldn’t recommend substituting for any liquid sweetener (such as maple syrup), as it would thicken the butter.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Small bowl
• Mason jar – for storage.

HOW TO MAKE HOMEMADE RASPBERRY ALMOND CASHEW BUTTER IN BLENDER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this nut butter is super easy and comes with 3 following steps:

1. Step: Roast almonds and cashews

Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them.

After roasting, let the almonds and cashews cool down slightly.

2. Step: Make raspberry powder

Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.

3. Step: Make the nut butter

To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined. Add more sugar if you like it sweeter.

Transfer the butter to a jar and let cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a cover at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE RASPBERRY ALMOND CASHEW BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Homemade Nutella – Chocolate Hazelnut Spread
• Creamy Chocolate Protein Smoothie Bowl
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Maple Pecan Granola
• Chocolate Chip Banana Bread
• Baked Cheesecake with Raspberry Sauce

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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RASPBERRY ALMOND CASHEW BUTTER

This Raspberry Almond Cashew Butter is a creamy and smooth blend of roasted almonds and cashews mixed with freeze-dried raspberries. It's vegan, gluten-free, healthy, and so satisfying. This recipe is quick and easy to make with 5 ingredients in less than 20 minutes.

Course Basics, Nut Butter, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 1 jar (about 11oz/330g)

Calories 83kcal

Author Plantiful Bakery

Ingredients

• 150 g (5,3oz) raw almonds
• 150 g (5,3oz) raw cashews
• 20 g (0,7oz) freeze-dried raspberries
• pinch sea salt
• 1 tbsp (12g) coconut sugar (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and cashews to a baking tray and bake for 7-9 minutes. Mix them through a few times. Be careful not to burn them. After roasting, let the almonds and cashews cool down slightly.
• Place the freeze-dried raspberries in a high-speed blender and pulse until it becomes a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender, add roasted almonds and cashews with a pinch of sea salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor. Add raspberry powder and coconut sugar and blend until combined.
• Transfer the butter to a jar and let cool completely without any cover.

Notes

Storage

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

Nutrition

Calories: 83kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 83kcal / Total Fat: 6,4g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 4,9g / Fiber: 1,3g / Sugar: 1,8g / Protein: 2,8g / Sodium: 9mg / Iron: 0,8mg / Potassium: 99mg

Příspěvek RASPBERRY ALMOND CASHEW BUTTER se objevil jako první na Plantiful Bakery.

THIS HOMEMADE VEGAN PARMESAN IS:

• vegan
• dairy-free
• gluten-free
• soy-free
• super easy to make
• cheesy
• delicious
• perfect for pasta dishes

WHAT IS HOMEMADE VEGAN PARMESAN CHEESE MADE OF?

• Raw cashews – Make sure they are unsalted and raw. Feel free to use any unsalted nuts (such as almonds), but I think that raw cashews work the best.
• Nutritional yeast – adds cheesy flavor.
• Garlic powder – adds extra flavor.
• Sea salt – Parmesan is a quite salty cheese, that’s why salt is an essential ingredient.

HOW TO MAKE HOMEMADE VEGAN PARMESAN:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Parmesan Cheese is super easy:

Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender end pulse until ground and combined. Don’t blend (otherwise, it will start to blend into butter).

You can also add more spices to make it extra delicious.

WHERE TO ADD HOMEMADE PARMESAN CHEESE:

• pasta dishes (on top, in sauce – Pumpkin Alfredo Sauce)
• salads
• pizza
• lasagna
• pesto
• savory babka
• spring over roasted vegetable or potatoes

FOR HOW LONG DOES HOMEMADE PARMESAN CHEESE LAST?

It can last for about 4-6 weeks in a glass container at room temperature and up to 8-10 weeks in the fridge.

If you love making this homemade parmesan recipe then try out some other recipes:

• Creamy Pumpkin Alfredo Sauce
• Tofu Scramble (Vegan Scrambled Eggs)
• Creamy Roasted Pumpkin Soup
• Carrot Cake Overnight Oats
• Homemade Vegan Nutella – Chocolate Hazelnut Spread
• The Best Chocolate Chip Banana Bread
• Cinnamon Coffee Cake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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EASY HOMEMADE VEGAN PARMESAN CHEESE

Making this Homemade Vegan Parmesan Cheese is so easy! It’s flavorful and cheesy. You will need only four ingredients and a food processor or blender. And it's done in less than 5 minutes!

Course Cheese

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 14 tbsp (approx)

Calories 56kcal

Author Plantiful Bakery

Ingredients

• 100 grams raw cashews, unsalted (=⅔ cup)
• 27 grams nutritional yeast (=6 tbsp)
• ½ teaspoon garlic powder
• ¾ teaspoon sea salt

Instructions

• Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender and pulse until ground and combined. Don't blend (otherwise, it will start to blend into butter).
• Store in a glass container with a lid at room temperature or in the fridge.
• Use in pasta sauces, on top of pasta, pizza, roasted vegetables, in pesto, …

Notes

*Feel free to add more spices to make it extra flavorful.

Nutrition Facts

Serving: 1 tablespoon / Calories: 56kcal / Total Fat: 3,6g / Saturated Fat: 0,7g / Cholesterol: 0mg / Sodium: 105mg / Total Carbohydrate: 4,4g / Fiber: 1,3g / Sugar: 0,4g / Protein: 3,1g / Vitamin D: 0mcg / Calcium: 7mg / Iron: 1mg / Potassium: 144mg

Nutrition

Calories: 56kcal

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