Vegan, Raw Lemon 'Cheesecake'
Author: Michelle Irwin
Recipe type: Dessert
Cuisine: American
Prep time:
Total time:
Serves: 8-12
- Crust:
- 2 cups slivered almonds
- 3-4 medjool dates, pitted
- 1 tbspn fresh lemon juice
- ½ tsp alcohol-free, vanilla extract
- For the filling:
- 3 cups raw cashews
- 1½ cups unsweetened almond milk
- 1 cup fresh lemon juice
- ½ cup raw honey
- 1 tsp alcohol-free vanilla extract
- ¼ tsp salt
- 1 tsp lemon zest
- pinch of turmeric (optional)
- 1 cup coconut oil, melted
- Fresh fruit to decorate
- Using a food processor and 'S' blade, process almonds to a fine meal.
- Add the pitted dates, lemon juice, and vanilla and process again until crust sticks together. Press into a 23cm (9-inch) springform pan. Set aside.
- Make the filling by adding all of the ingredients, except the coconut oil, into a high-speed blender. Blend on high until everything is very creamy.
- Add the melted coconut oil to the filling mixture. Blend on high until the oil is well combined. Pour on top of the crust.
- Chill in the freezer for 2-4 hours or until set. Or place in the fridge overnight until ready to serve.
Recipe by Hotly Spiced at http://hotlyspiced.com/raw-vegan-lemon-cheesecake/
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