Vanilla Cheesecake Pudding Parfaits
Vanilla Cheesecake made with cashews and silken tofu on strawberry chia jam. A protein and fiber packed snack!
Servings: 6 jars
Equipment
Ingredients
Strawberry Chia Jam
- 2 cups fresh or frozen strawberries
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Vanilla Cheesecake
- 3/4 cup cashews soaked in boiling water for at least 15 minutes, then drained
- 6 ounces silken tofu
- 1/3 cup lemon juice
- 1/3 cup maple syrup
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
Make the Strawberry Jam
- Mix together the strawberries, chia seeds, maple syrup and lemon juice. Simmer over low heat, smashing the strawberries as they cook, using either a wooden spoon or potato masher. When most of the moisture is gone, the strawberries should be thick and jam-like. Set aside to cool.
Make the cheesecake filling
- Drain the cashews, then place in a blender along with the rest of the ingredients: tofu, lemon juice, maple, coconut oil and vanilla. Blend until very creamy and smooth, stopping to scrape down the sides as needed.
Make the jars
- Divide the strawberry jam into the bottom on 6 jars (we like these jars) then top with the cheesecake filling. Place in the fridge for at least 3 hours to firm up.