Mini Vegan Cheesecakes by @veggieworldrecipes
- 6 Emmy's Organics Lemon Ginger Coconut Cookies
- 2 cups Soaked Cashews
- 1 can Coconut Milk
- Juice of 1 lemon
- 1 tsp Vanilla Extract
- A pinch of salt
- Blueberries (optional)
Mix all ingredients together in a blender until creamy. Break each of the Emmy's Lemon Ginger Coconut Cookies in half. Press each cookie half into the bottom of a mini muffin tin. Pour the blended mixture over each Emmy's crust. Pop into the freezer for 2 hours. Enjoy!
