I have been making my own plant based mylks for awhile now. The way I make mine is super convenient thanks to my Almond Cow. However, what I have found by making my own plant based mylk’s, is having a lot of leftover pulp. Now if you know me, you know that I don’t like wasting any food. So I thought I would get creative with using my leftover pulp in a sweet dessert.
Since I do love making no bake, raw, cheesecakes, I thought using my leftover cashew pulp would be perfect for this. You can make these even if you aren’t making you own plant based mylk, you would just use soaked raw cashews in place of the cashew pulp.
This recipe is super easy to prepare. Just add you cashew pulp, lemon juice, vanilla extract, cinnamon, nutmeg, and coconut oil to food processor. Pulse a couple times and set aside.
For my base I used RBAR cinnamon roll bars. I love these bars because they are made with simple ingredients such as; Dates, cashews, and Ceylon cinnamon. Yup that is it! It really doesn’t get much better than that. So for the crust just add these bars to a food processor along with some coconut oil, process, then press down into a lined 8×8 baking dish. Then top with the cheesecake, fresh figs (optional), and store in freezer for an hour. Then cut into slices and enjoy at room temperature.
No bake cinnamon roll cheesecake using left over cashew pulp
- 4 @rbarenergy cinnamon roll bars
- 1 tbsp coconut oil
- 1 cup leftover cinnamon coconut cashew pulp
- 1/2 lemon juiced
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp coconut oil
- Pulse base in food processor.
- Add to a lined loaf pan.
- Press down with your hands to form an even layer.
- Stick in freezer while you prepare the filling.
- Process in food processor.
- Add to base.
- Top with dried figs.
- Store in freezer for at least an hour.
- Slice into slices and enjoy.