1) Cashews can be soaked for 15min to up to 4hrs for an extra smooth filling. 2) Crust can also be made with other types of nuts. Hazelnuts, almonds, and macadamia work well. 3) Grease and flour tart pan to easily remove vegan strawberry cheesecakes from the form. I used coconut oil and buckwheat flour to keep it gluten free. Other flours and fats/oils will work just as well.4) Coconut Cream can be bought by itself but the easiest way to obtain it is by placing a can of coconut milk into the fridge. Wait at least a few hours then carefully open the can and scoop the hard white stuff on top out. 5) Tarts can also be placed in freezer to quickly firm up filling. Allow adequate time for tarts to defrost before eating.6) Strawberry cheesecakes will keep in fridge for up to 4 days or in freezer for several months!
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