Before anything else is stated here I want to discuss the quotations. I do not like quotations. I like CHEESE not “CHEESE”. You see quotations scare me. But, they also spark a somewhat skeptical curiosity in me. What exactly is it? Well, this “cheesecake” is made from cashews.
I kept seeing recipes where cashews replaced something very rich and creamy. I finally tried making cashew butter myself, and fell in love with it. It really was very rich and creamy.
Fast forward a few months and I got brave enough to try making one of the many cashew “cheesecakes” out there. Just to be a little rebellious I called it “custard” because there was no dairy in site, but it is not really that either (custards have eggs by definition, just like cheesecake has cheese)… what am I to do? It tasted amazing, and distinctly cheesecake-ish… but what do you CALL IT?
When I craved a strawberry cheesecake smoothy, but needed to make it dairy free, I knew I could get it with cashew butter. But, the name question was still not answered. *overly dramatic drawn-out sigh*. See what I go through as a blogger? I sit there eating the above pictured treat… agonizing over the name. It is a tough job.
Quotations or not. It is good. And hey, at least it is strawberries not “natural flavor”. It has that going for it, right? That… and it tastes amazing.
So, now I NEED to know… what would you call it?
- 8 oz frozen strawberries (about 13 whole)
- 3 tablespoons cashew butter
- 1 teaspoon vanilla extract
- zest of one lemon
- ½ teaspoon lemon extract (optional: or a few drops high quality lemon EO)
- 1 tiny pinch salt (if using unsalted cashew butter)
- 3 tablespoons honey
- Put the frozen strawberries in a food processor. Blend until you get a course "shaved ice". Note: Hold the food processor down, as it might want to jump a bit filled with frozen strawberries.
- Blend until smooth.
- Serve right away.