Plant-Based Cranberry Cheesecakes || @theplantbasedcatholic

theplantbasedcatholic Plant-Based Cranberry Cheesecakes View my profile

Get App Soak 6oz raw cashews in boiling water for at least 30 minutes. 1 @theplantbasedcatholic on

Get App Blend 3/4C oats, 1/4C raisins, 1T nut butter, and 2t maple syrup until it starts to stick together. 2 @theplantbasedcatholic on

Get App Press the crust into muffin cups or a cake pan. 3 @theplantbasedcatholic on

Get App Drain the cashews and blend with 1C cranberries, 1/4C maple syrup, and 1/4C hot water until smooth. 4 @theplantbasedcatholic on

Get App Fill each cup with the cranberry filling. Top with additional cranberries. 5 @theplantbasedcatholic on

Get App Freeze the cheesecake cups for at least 2 hours. Let thaw 5 minutes before serving. Enjoy! 6 @theplantbasedcatholic on

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theplantbasedcatholic Elizabeth Recipe developer behind The Plant-Based Catholic To learn more about this Jumprope: https://theplantbasedcatholic.com/2020/11/12/plant-based-... Pear Cucumber Spinach Salad with Ginger Tofu Oil-Free Chickpea Breakfast Scramble Plant-Based Caramelized Carrot Soup with Fennel Oil-Free Vegan Hungarian Pan-Cooked Potatoes View full profile

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