VEGAN CHEESECAKE SALAD
INGREDIENTS
16 ounces vegan cream cheese (see notes)
1/4 cup purecane baking sweetener or other vegan non keto sweetener (see notes)
1 cup coconut cream
16 ounces strawberries cut into bite sized pieces
14 ounces blueberries about 4 cups
12 ounces blackberries about 2 cups
6 ounces raspberries about 1 cup
2-3 teaspoons vanilla extract optional
INSTRUCTIONS
Beat vegan cream cheese with electric mixer until smooth.
Add in sweetener, coconut cream, and vanilla extract (if using). Beat with electric mixer until thick and creamy. If too thick, a little extra coconut cream can be added.
Fold in fresh berries. Store in fridge or serve immediately.
NOTES
To make vegan cream cheese, you can use raw cashews, lemon juice, apple cider vinegar, salt and water.
To make vegan non keto sweetener, you can use natural sweeteners that are low in calories and fructose, such as stevia, erythritol, monk fruit or purecane. You can find some products here .
Makes about 11.5 cups.