If you follow us on Instagram and particularly Instagram Stories you’ll notice I have a bit of a love for tennis.  Phil is Formula 1, me tennis.  And whilst my tennis hero is still on the recovery path from injury I’m still absolutely looking forward to the greatest tennis tournament in the world (sorry, I’m British so a little bit biased!)

And what goes better with Wimbledon than strawberries and cream?  Ahhh summer in all it’s sweet glory ❤

In this veganised version (yep, I make up words too) the ‘cream’ is cashews which when soaked and blended go from chewy little nuts to silky soft and creamy.

Cashews – probably the most versatile of nuts.  From mini cheesecake bites to simply seasoned and roasted to banoffee pie bases to ice cream pops and even a new vegan mayo recipe!

For the bases of these sundaes I’ve used a couple of other wonderful nuts – macadamias and walnuts.  Blitzed with sweet dates you have the perfect, crumbly base …

… to add to your prettiest jars!  Desserts deserve to be pretty don’t you think?  I fell in love with these delicate little Ball jars as soon as I saw them and pretty much developed these Strawberry Cheesecake Sundaes just to show them off!

I rarely buy things for no purpose – except when it comes to food photography.  And then I just assume I’ll find a use ?

You’re going to need a blender AND a food processor for this recipe.  You could probably chop the nuts and dates for the base by hand but a blender is definitely necessary for the cheesecake mixture.  I tried making both parts in the food processor but it just doesn’t get it smooth enough.  We have a Nutribullet RX and it’s quite magnificent!  I use it every day to make smoothies and it’s the first blender we’ve had that gets things completely smooth and lump free.

We’ve been through more than our share of blenders – the first one we bought was because I liked the colour.

I probably shouldn’t be allowed to make purchasing decisions.  The motor burnt out in just a couple of months.  A replacement one was sent, same problem.  Tried a whole new different one and there was an inherent flaw with the design and would frequently leak while blending.  Let that be a lesson kids – cheap/pretty doesn’t always equal cost effective ?

And have you guys tried coconut cream yet?  Tis a thing of beauty – just put the can in the fridge the night before you want to use it then scoop out the thick white part.  After a quick beat (sometimes with a bit of icing sugar for un-grainy sweetness) you have wonderfully soft vegan ‘cream’

Top the whole lot off with some extra strawberries and grated chocolate, put your feet up and enjoy the gentle thock thock of ball on racket and the lush green grass of the home of tennis ?

If you make these Strawberry Cheesecake Sundaes, or any of the recipes from The Cook & Him we’d LOVE to see!  Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)

And don’t forget to follow us on Instagram, Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!

If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)

And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!