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Because it’s Friyay @ethansearle 💚 #vegansofig #healthyfood #delicious #foodphotography #beetsandbooze #vegan #plantbased #foodporn #boozybrunch #itsfriday

Vegan Sweet Potato Salad for the BBQ season 🙌🏼 🌱 link to recipe in bio 🍴 #vegan #foodie #beetsandbooze #sweetpotato #bbq #summer #plantbased #foodblogger #foodporn #foodphotography #delicious #healthyfood #vegansofig

Vegan strawberry & vanilla cheesecake for @sunwarriortribe 🌱😍 INGREDIENTS Base 1 ½ cups oat flour (you can simply make it by blending oats in a food processor, use GF oats if needed) 4 ounces ground almonds 3 tablespoons coconut oil, melted 3 tablespoons maple syrup a pinch of salt “Cheese” 14 ounces cashews, soaked for at least 4 hours 1/3 cup maple syrup 1/3 cup almond milk Coconut cream from one 16 ounce can coconut milk (just the thick top part) 2 tablespoons coconut oil, melted ½ teaspoon vanilla extract a pinch of salt Topping 2–3 tablespoons strawberry jam 8–10 fresh strawberries DIRECTIONS Preheat the oven to 180 Celsius. Lay the bottom of a round 8-inch cake tin with greaseproof paper and set aside. To make the base place all ingredients in a big bowl and mix thoroughly until dough forms. It should have the consistency of wet sand. Using your hands, mold the dough to the bottom and the sides of the tin so that the base is about 1.5 inches tall. Spike the base with a fork and place it in the oven. Bake for 10–12 min, then take aside to chill. While the base is baking prepare the ‘cheese.’ Place drained cashews in a food processor and add all the remaining ingredients apart from the strawberries and jam. Blend until smooth and creamy, which will probably take a good 5 minutes. When the based has cooled down, spread strawberry jam on the bottom, and then transfer the ‘cheese’ layer on top and even the surface using a spatula. Place in the freezer for an hour, then put in the fridge for at least 4 hours before serving. Decorate with fresh strawberries when ready to serve. You can store this cheesecake in the fridge for up to 5 days. Enjoy! #sunwarrior #healthyfood #delicious #foodblogger #veganfood #vegansofig #vegan #plantbased #beetsandbooze #summer #strawberries #yummy

Frozen mini cheesecakes with peanut butter and chocolate for @sunwarriortribe 😍 they’re 100% #vegan and so bloody delicious 🤤 INGREDIENTS Base ½ cup oat flour (you can make it by blending oat flakes in a food processor or high-speed blender) 2 tablespoons coconut oil 1 tablespoon maple syrup ¼ cup ground almonds a pinch of salt Cheesecake 1 1/3 cup cashews, soaked for 4–6 hours 12+1 tablespoons peanut butter 3 tablespoons coconut oil, melted 4 tablespoons maple syrup Chocolate ½ cup dark chocolate 1 tablespoon coconut oil DIRECTIONS Prepare 12 cupcake cases and put them on a cupcake tin. To make the base put all the ingredients in a food processor or high-speed blender and blend until dough forms. It should have a consistency of wet sand. Press 1 tablespoon of the dough firmly to the bottom of each case and set aside. To make the cheese put drained cashews in a food processor/high-speed blender, add maple syrup, coconut oil, and one tablespoon peanut butter, then blend until smooth ‘cheese’ forms, which should take a good few minutes. When ready, put an equal portion of the ‘cheese’ in each cupcake case. Using a teaspoon, make a tiny cavity in each cheesecake and then fill it with one tablespoon peanut butter. Put the tin in the freezer. To make the chocolate, melt one tablespoon coconut oil on low heat and add chopped chocolate. Keep stirring until completely melted. Take the cupcake tin out of the freezer and pour an equal amount of chocolate on top of each cheesecake, then put back in the freezer for 2 hours. From this point, you can store the cheesecakes in the fridge for up to a week or in the freezer for as long as you like (just take them out 30 min before serving). #plantbased #foodporn #vegansofig #veganfood #foodblogger #delicious #healthyfood #fit #protein #crueltyfree #beetsandbooze #sunwarrior

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