Posted in Recipes on 05.07.2018
Strawberry Cheesecake Sundaes
prep: 30 mins / cook: 0 mins / inactive: 4 hours 0 mins / total: 4 hours 30 mins / quantity: 4 sundaes Print recipe?
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.
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! ❤)
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!)
Strawberry Cheesecake Sundaes
prep: 30 mins / cook: 0 mins / inactive: 4 hours 0 mins / total: 4 hours 30 mins / quantity: 4 sundaes
- 1/4 cup (40g) macadamia nuts
- 1/4 cup (30g) walnuts
- 3 dates – stone removed
- 2 tblsp coconut oil – melted and cooled
- 3/4 cup (100g) cashew nuts
- 1 cup (240g) strawberries – fresh or frozen, stalks removed
- 1/2 cup (100ml) unsweetened almond milk
- 2-3 tblsp maple syrup
- Coconut cream (see note)
- A few extra strawberries – fresh or defrosted if frozen
- Dairy free dark chocolate – grated (you don’t need much!)
- Blender – I use a Nutribullet RX
- If you’re using the coconut cream remember the night before you make these sundaes to put the can of coconut milk in the fridge (see note)
- Start by soaking the cashews for the cheesecake mix. Put into a heatproof bowl and cover with boiling water. Leave to stand for an hour
- Put the macadamia nuts, walnuts and dates into a food processor and whizz until roughly chopped – you don’t want them to be too fine but you don’t want huge lumps either!
- Spoon the mixture evenly between your 4 serving glasses then put the glasses in the fridge
- Put the cooled and softened cashews into a blender along with the strawberries, almond milk, melted coconut oil and maple syrup. Start with 2 tablespoons and add more if you find the blended mix not sweet enough
- Blend everything until very smooth then divide between the 4 glasses. Return to the fridge and chill until set – 2-3 hours minimum. If you're in a hurry you can pop in the freezer for 1/2 - 1 hour
- Once set spoon on some of the whipped coconut cream. Dice or halve the strawberries and scatter over the top followed by a couple of pinches each of grated dark chocolate
- To make coconut cream, just chill a can of coconut milk in the fridge overnight then open the tin and scoop out the hard white part (the watery liquid is perfect in smoothies) and beat until soft and smooth.
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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