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Balsamic Blackberry Vegan Cheesecakes

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"Learn how to cook – try new recipes, learn from your mistakes, be brave and most of all have fun!" -Julia Child

Recently, I was asked the question, "" How did a baby affect the way you cook? "After thinking a minute, I answered, " Not a lot, really not at all what I was expecting by adding a tiny human to our lives.But Alex and I made cooking a part of our routine that the addition of a baby did not much jostled him.Cooking has become a part of our pace of life.This is so much of life that after bringing back our son Larson at the hospital, I was dying to go back to the kitchen.The kitchen makes us feel anchored and at home.We want to cook, at Instead of thinking that we are trying to incorporate it in. In my recent lectures on how to cook more, one of my biggest tips is: Cooking should not be fun . It may not be every moment, but what about dealing with it with a sense of fun? Why not involve other people in the process, in tasting and consumption? Why not see it as a fun challenge, which translates into a delicious and nutritious meal? (This is also a big reason why we wrote our new cookbook, Pretty Simple Cooking .)

Now that Larson is old enough to eat food that we eat, I'm excited when he likes a recipe that I created. And guess what? He is absolutely in love with these vegan blackberry cheesecakes! They are stuffed with good ingredients for you: cashews, pecans, oats, coconut oil, blackberries, balsamic vinegar and a little maple syrup. Balsamic vinegar adds acidity and shine to fruit, something we learned from Italian cuisine. What makes these vegan cheesecakes? (This is also a raw cheesecake!) The filling is made of soaked cashew nuts, which creates a creamy center. Mixed with blackberries, maple syrup and balsamic vinegar, it makes a nice crisp purple cream. These vegan cheesecakes are stylish enough for a Thanksgiving or Christmas action, but quite tasty for an 8 month old child. He would say two inches, though he had enough control of fine motor skills!

These vegan cheesecakes use a product we are new to: canned fruit. Typically, we only use blackberries in the summer months, or opt for frozen blackberries for smoothies. And I will be honest: usually we do not think about using fruit in cans. However, we were presented with canned fruits Oregon Fruit that we used for this recipe. Canned fruit is an easy way to incorporate the flavor and nutrients of fresh fruits; It is available nationally and throughout the year. Oregon Fruit is packaged in the United States during the summer for maximum ripeness and flavor. Some other great features: this is non-GMO and there is no high fructose corn syrup or BPA in the boxes. We loved using blackberries for this dessert where they are mixed together; they are also perfect for mixing with smoothies. And while the berries are a little tricky, we even made them work as a garnish for our cheesecakes!

Why did we make these vegan and gluten-free cheesecakes? Alex and I (and Larson) eat both dairy products and gluten, but lately we are eating more vegan (herbal) dishes. And for the upcoming holiday season, it's fantastic to have recipes that fit many diets at once. Let us know if you're trying them – and most importantly, if you're having fun doing them!

Looking for vegan desserts?

We love vegan desserts as they work for guests with various diets. Here are some of our favorite vegan desserts:

Did you make this recipe?

If you make our vegan balsamic vinegar cheesecakes, we'd love to hear how that happened. Leave a comment below or share an image on Instagram and mention @acouplecooks and @oregonfruitproducts.

This Recipe …

Vegetarian, Vegan, Gluten-Free, Herbal, Dairy Free and Naturally Sweet

Vegan cheese cakes with balsamic vinegar

  • For the crust
  • ½ cup of pecans
  • 1 cup of oats
  • 2 tablespoons of coconut oil
  • 1 tablespoon of syrup d & # 39; maple
  • ¼ teaspoon of kosher salt
  • For filling
  • 1 cup of cashew nuts
  • 1 15-oz ripe Oregon fruit (whole berries in light syrup)
  • ¼ cup maple syrup
  • 3 tablespoons of coconut oil
  • 1 tablespoon of vanilla extract
  • [1 9459023] 1½ tablespoons of balsamic vinegar

  1. Place the cashew nuts in a bowl and cover with water; soak for 2 hours.
  2. Preheat oven to 350F. Place the pecans on a baking sheet and bake for 10 minutes, then remove from oven and let cool for a minute or two. In a food processor, mix the pecans, oats, coconut oil, maple syrup and kosher salt. Mix until complete spraying and form a tacky mixture by scraping if necessary.
  3. In a mini nonstick muffin pan (spray or oil the box if non-stick), place ½ tablespoon full of crust. mix in each cup and pack it down, to make 20 in all (leave the last 4 empty cups). Sprinkle the rest of the crust for garnish.
  4. Wipe the food processor bowl. Drain the berries. In the food processor, mix the soaked cashew nuts, ¾ cup blackberries, maple syrup, coconut oil, vanilla extract and balsamic vinegar. Mix for several minutes until smooth and creamy.
  5. Place the remaining berries in a bowl and sprinkle with a little maple and a small pinch of balsamic vinegar
  6. In mini tin muffin, add a tablespoon filled with the blackberry filling on top of each crust. Garnish each with the remaining crusts and 1 ripe. (Keep the remaining blackberries for future use.)
  7. Freeze the cheesecakes for 1 hour until set, then transfer them to the refrigerator until ready to serve. To remove it, use a spoon or a small sharp knife to clear an edge of the cheesecake by pulling toward you, which should release the remaining sides and bring out the cheesecake from the box. Serve chilled for best results (cheesecakes can stay at room temperature, but the texture becomes softer when seated). The remaining cheesecakes can be frozen for 1 to 2 months; defrost in the refrigerator before serving.


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