Here's how to re-create Chef Silvena's Vegan Cheesecake.
Cream & Crust
1.In a food processor fitted with the S blade (Robo Coupe), blend the oats, pecans nuts, salt, vanilla bean powder into a fine meal. Add the dates and pulse until combines. Add the almond milk and pulse just until incorporated. The mixture should be crumbly, but should stick when pressed together. if its too dry, add additional almond milk one teaspoon at a time. Divide the crumble into the jars.
2.In a high powered blender, blend the soaked and drained cashews, maple syrup, lemon juice, almond milk, nutritional yeast, and salt on high speed until smooth and creamy; about 1-2 minutes. Divide the cream into the filled jars then transfer to the fridge to chill for at least 4 hours before eating, although overnight is best to achieve that thick, luscious cheesecake texture. Cheesecakes will keep covered in the refrigerator for up to one week (without toppings). Garnish with mixed berries and chopped pecan nuts before serving.
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