Creamy Cashew-Based Vanilla Bean Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew-Based Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Cashew-Based Vanilla Bean Cheesecake

A luscious, dairy-free cheesecake that surprises with its creamy texture and delicate vanilla bean aroma, balancing the richness of cashews with a boost of protein from vanilla whey and cottage cheese. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and offers a refreshing, light treat with a mild tang from lemon juice.

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NUTRITION

917kcal
Protein
72.0g
Fat
39.1g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Raw Cashews (65g)

1 scoop Vanilla Protein Powder (30g)

1 cup Low-Fat Cottage Cheese (210g)

100g Egg Whites

2 tbsp Maple Syrup (40g)

1 Vanilla Bean pod

1 tbsp Fresh Lemon Juice (15g)

1 tsp Coconut Oil (4.5g)

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PREPARATION

  • 1

    Soak the raw cashews in water for 3-4 hours or overnight to soften them. Drain well before using.

  • 2

    In a high-speed blender, combine the soaked cashews, vanilla protein powder, cottage cheese, egg whites, maple syrup, scraped seeds from the vanilla bean, and lemon juice.

  • 3

    Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.

  • 4

    Add the coconut oil and blend briefly until fully incorporated.

  • 5

    Taste and adjust sweetness or lemon juice if needed.

  • 6

    Transfer the mixture to a serving dish or individual ramekins and chill in the refrigerator for at least 2 hours to allow the flavors to meld and the cheesecake to firm up.

  • 7

    Serve chilled and enjoy this creamy, protein-packed treat as a fulfilling option for breakfast, lunch, or dinner.

Creamy Cashew-Based Vanilla Bean Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew-Based Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Cashew-Based Vanilla Bean Cheesecake

A luscious, dairy-free cheesecake that surprises with its creamy texture and delicate vanilla bean aroma, balancing the richness of cashews with a boost of protein from vanilla whey and cottage cheese. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and offers a refreshing, light treat with a mild tang from lemon juice.

NUTRITION

917kcal
Protein
72.0g
Fat
39.1g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Raw Cashews (65g)

1 scoop Vanilla Protein Powder (30g)

1 cup Low-Fat Cottage Cheese (210g)

100g Egg Whites

2 tbsp Maple Syrup (40g)

1 Vanilla Bean pod

1 tbsp Fresh Lemon Juice (15g)

1 tsp Coconut Oil (4.5g)

PREPARATION

  • 1

    Soak the raw cashews in water for 3-4 hours or overnight to soften them. Drain well before using.

  • 2

    In a high-speed blender, combine the soaked cashews, vanilla protein powder, cottage cheese, egg whites, maple syrup, scraped seeds from the vanilla bean, and lemon juice.

  • 3

    Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.

  • 4

    Add the coconut oil and blend briefly until fully incorporated.

  • 5

    Taste and adjust sweetness or lemon juice if needed.

  • 6

    Transfer the mixture to a serving dish or individual ramekins and chill in the refrigerator for at least 2 hours to allow the flavors to meld and the cheesecake to firm up.

  • 7

    Serve chilled and enjoy this creamy, protein-packed treat as a fulfilling option for breakfast, lunch, or dinner.