Vegan Cheesecake Popsicles
Vegan Cheesecake Popsicles have the perfect flavor profile, but they're Dairy-free! The main recipe uses cashews, but check out the two alternatives if you can't eat cashews or nuts. This Vegan, Gluten-free recipe is the perfect creamy + fruity summer treat! Choose strawberry, blueberry or peach! (Gluten-free, Paleo, AIP)
Servings 6 popsicles (or up to 8), depending on size of popsicles
Cost $6
Equipment
Ingredients
Vegan cheesecake layer
- 1 cup raw cashews ; possible subs include pine nuts, or replace both the nuts and water with 1-1/4 cups coconut milk
- ½ cup water
- 3 Tablespoons agave nectar or maple syrup
- 1 Tablespoon lemon juice
- 1 Tablespoon apple cider vinegar
- ½ teaspoon vanilla extract
Strawberry Layer
- 1 cup strawberries fresh or frozen (thawed if frozen); peaches or blueberries make great subs
- 1 Tablespoon water
- 1 Tablespoon agave nectar
Instructions
- Soften the cashews, 2 options: Place cashews in bowl; add water to cover by 2”. Soak overnight, then rinse. OR: Place cashews in a small pot, cover with water; simmer for 10 minutes (for pine nuts, simmer just 5 minutes; then let sit in hot water 5 minutes). Drain and rinse.
Vegan cheesecake layer
- Add cashews, water, agave, lemon juice, ACV and vanilla to blender. Blend until creamy and smooth. Pour the cheesecake mixture into a large measuring cup or bowl with pour spout, and set aside. (You may also use a spoon or ladle, if no pour spout.)
Strawberry (or other fruit) layer
- Return the (unwashed) emptied blender jar to the base. Add the strawberries, water and agave to the blender, and blend until smooth.
Assembly
- Pour or spoon a small amount of the cheesecake mixture into popsicle molds. Add a small amount of the strawberry sauce. Continue layering until the molds are filled. Add the popsicle sticks, and freeze until frozen solid (about 4 to 6 hours, or overnight).
