Vegan, Raw Lemon 'Cheesecake'
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8-12
 
Vegan, Raw Lemon Cheesecake
Ingredients
  • 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
Instructions
  1. Using a food processor and 'S' blade, process almonds to a fine meal.
  2. 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.
  3. 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.
  4. Add the melted coconut oil to the filling mixture. Blend on high until the oil is well combined. Pour on top of the crust.
  5. 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/