Excellent bourbon vanilla extract. Potent in the best way, amazing for baking of course!! Some of the best quality for sure #veganin2020
Excellent bourbon vanilla extract. Potent in the best way, amazing for baking of course!! Some of the best quality for sure #veganin2020
Hey Macarena! This recipe is for you! When I was a raw vegan for 2 years, almost 10 years ago, (to get rid of fibromyalgia, and it worked!) I had to use a vanilla bean to be raw, as well as agave. Now I can use this really good vanilla extract, and maple syrup, which I always keep in my pantry. But I will give you my raw version of the Raw Berry Cheesecake recipe: For the crust: 2 cups nuts (I use almonds) 1/4 cup agave syrup 2 tablespoons coconut oil, melted 1 vanilla bean, cut into small pieces 2 teaspoons lemon juice 1/4 teaspoon salt In a food processor, pulse the nuts for a bit, then add the remaining ingredients and pulse into a crumbly sticky texture. Press into the bottom of a springform pan (I use parchment in the bottom). For the filling: 3 cups cashews (soaked) 1 1/2 lemons juiced (I use 3 entire lemons, peeled and deseeded) 2 cups berries (blueberries, blackberries, or strawberries…) 1 cup coconut oil, melted 3/4 cup agave syrup 1 vanilla bean 1/2 teaspoon salt In a killer high-tech blender, blend all the ingredients within an inch of their lives, adding the oil last. Pour into the pan over the crust, smoothing the top. Freeze..... Oops, this is where my recipe ends. I always make it at least a day ahead and freeze it, and then it must be thawed for a few hours before serving. I’m sure you get the idea, you don’t want to eat it frozen, but chilling it is required for it to set up. Please feel free to ask me any questions, the recipe I am working from is quite sketchy, and I’ve tried to fill in the blanks. Good luck! It is worth it. #veganin2020
