Description
Looking for an easy alternative to vegan cheesecake? This is just the ticket! Soaked cashews and firm tofu make a quick base for these creamy popsicles. Add extra blueberries and freeze until you just can’t wait any longer.
Ingredients
Scale
- 1 cup cashews (soaked for at least 4 hours and drained)
- 1/2 cup almond milk
- 4 ounces firm tofu
- Juice of 1 lemond
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch (or potato starch)
- 1 teaspoon vanilla extract (use the good stuff!)
- 1/ 4 cup pure maple syrup
- 1 cup blueberries
Instructions
- In a blender, combine all of the ingredients, except for the blueberries on high. Blend until mixture is smooth and creamy. If the mixture needs to be a little smoother or needs help blending, add a couple more splashes of almond milk. Transfer the cheesecake mixture to a large bowl and fold in the blueberries. Pour evenly into popsicle molds and freeze until firm, at least 4-6 hours.
- To remove the popsicles from the molds, run each under warm water for a few seconds, until the popsicle easily slides out of the mold.