Serves: 12 servings
Ingredients:
½ cup raw cashews
1 cup water
14 oz. soft silken tofu
¼ cup fresh lime juice
½ cup pure maple syrup
1 tsp. pure vanilla extract
1 Tbsp. finely grated lime peel (lime zest)
⅓ cup extra-virgin organic coconut oil
12 4-oz. Mason jars (or custard cups)
Instructions:
Place cashews and water in a small bowl; cover and refrigerate overnight. Drain. Place drained cashews, tofu, lime juice, maple syrup, extract, and lime peel in blender; pulse until blended, scraping down the sides with a spatula as needed. With blender running, add oil; blend until well mixed. Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold. Tip: If you don’t have Mason jars, you can use any small glasses, or you can make this cheesecake in a casserole dish or pie pan.