Despite the fact that the delis and restaurants of NYC offer up (almost) everything a hungry Manhattanite could want, plant-based cheesecakes still haven’t made it onto most menus. But thanks to Sirabella’s, dairy-free versions of this famous.
1 c raw cashews, soaked in water for 6 to 8 hours ½ c coconut oil, melted ¼ c honey (or maple syrup) 2 t vanilla ¼ t salt 2 t lemon juice 2 T filtered water **chilled & whipped after blending** says it dries out easily-- freshly frosted is best?
Get that Weekend or Game Day Vibe! This vegan pesto panini combines the flavors of ripe tomato and the classic bold taste of pesto with the creaminess of a spreadable vegan cheese. We even have a video of making it!