Vegan Cheesecake Salad Recipe
Ingredients:
- 16 ounces of vegan cream cheese (homemade option available, see notes)
- 1/4 cup of purecane baking sweetener or alternative vegan non-keto sweetener (refer to notes)
- 1 cup of coconut cream
- 16 ounces of strawberries, cut into bite-sized pieces
- 14 ounces of blueberries (approximately 4 cups)
- 12 ounces of blackberries (approximately 2 cups)
- 6 ounces of raspberries (approximately 1 cup)
- 2-3 teaspoons of vanilla extract (optional)
Instructions:
- In a large mixing bowl, beat the vegan cream cheese with an electric mixer until smooth and creamy.
- Incorporate the sweetener, coconut cream, and vanilla extract (if using) into the cream cheese mixture. Continue beating with the electric mixer until the mixture is thick and creamy. If the mixture appears too thick, adjust consistency by adding a little extra coconut cream.
- Gently fold in the fresh berries until they are evenly distributed throughout the cream cheese mixture.
- Refrigerate the cheesecake salad until ready to serve or serve immediately for optimal freshness.
Recipe Notes:
- For homemade vegan cream cheese, blend raw cashews with lemon juice, apple cider vinegar, salt, and water until smooth and creamy.
- Opt for natural sweeteners that are low in calories and fructose, such as stevia, erythritol, monk fruit, or purecane, for a vegan non-keto sweetener option.
- This recipe yields approximately 11.5 cups of vegan cheesecake salad.
Additional Information:
Vegan cheesecake salad offers a delightful twist on traditional cheesecake, providing a refreshing and guilt-free dessert option for those with dietary preferences or restrictions. By using vegan cream cheese and coconut cream, this recipe eliminates dairy products while maintaining a rich and creamy texture.
The combination of fresh berries adds a burst of color and flavor, providing natural sweetness and a boost of antioxidants. Feel free to customize the fruit selection based on seasonal availability or personal preference, ensuring a vibrant and diverse medley of flavors in every bite.
Whether served as a light and refreshing dessert or enjoyed as a wholesome snack, this vegan cheesecake salad is sure to impress. With its simple preparation and versatile ingredients, it’s an ideal choice for gatherings, potlucks, or everyday enjoyment. Plus, it’s a fantastic way to incorporate more plant-based goodness into your diet without sacrificing taste or indulgence.
For those seeking a decadent yet health-conscious dessert option, this recipe strikes the perfect balance between indulgence and nutrition. Treat yourself to a delightful serving of vegan cheesecake salad and savor the goodness of fresh, wholesome ingredients with every spoonful.
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.