Whether you are vegan, allergic or intolerant to dairy, or just want to try a healthier version of traditional cheesecake, this delicious lemon cheesecake made from cashews will give you that creamy texture that cheesecake has.
INGREDIENTS
for crust:
1 cup pecans, almonds or walnuts
3/4 c pitted dates, soaked in hot water for at least 10 minutes and drained
1/4 c coconut
1 T maple syrup
1 tsp vanilla extract
for filling:
3 1/2 c cashews or macadamias, soaked in water and 1 tsp salt 1-2 hours to overnight and drained
1/2 c coconut oil
3/4 c honey, maple syrup, coconut nectar or agave nectar
3/4 c lemon juice
zest of 1 lemon
1 tsp vanilla extract
a few drops of lemon essential oil
1/2 tsp salt
1/2 c coconut, almond or cashew milk
1 tsp ginger
1/8 tsp turmeric
DIRECTIONS
for crust:
Pulse ingredients in a food processor until crumbly. Coat a springform pan with coconut oil. pack crumble into bottom and slightly up the sides of the springform pan. set aside.
for filling:
Blend all filling ingredients. Pour into crust. Freeze for 1-2 hours. Let sit about 10 minutes before serving. Garnish with lemon slices, blueberries and coconut. Enjoy.
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