Vegan Citrus Cashew Cheesecake

Vegan Citrus Cashew Cheesecake

Vegan Citrus Cashew Cheesecake

Preparation time: 25 minutes
Servings: 9 ½" cake
Satisfying, luxurious and totally decadent - these are the words that come to mind when eating this cashew-based, 100% vegan version of the beloved cheesecake!

Ingredients

Crust
  • 2 cups almonds
  • ¼ tsp ground vanilla
  • ¼ tsp sea salt
  • 12 Medjool dates, pitted
  • 2 tbsp coconut oil

Filling
  • 3 cups cashews
  • 1 ½ cup homemade almond milk
  • 1 cup lemon juice, freshly squeezed
  • 2 tsp lemon zest
  • 3/4 cup agave syrup
  • 1 tsp ground vanilla
  • 2 pinches sea salt
  • 3 tbsp soya or sunflower lecithin
  • 3/4 cup coconut oil

Preparation

Crust
  1. Soak cashews for 15 minutes. Drain and rinse. Set aside.
  2. Grease a 9 ½" springform pan with coconut oil.
  3. Mix the almonds, the vanilla and the sea salt in a food processor until the almonds are finely chopped.
  4. While the food processor is still activated, add the dates and coconut oil. Continue mixing until the dough has become sticky.
  5. Press the dough into the prepared pan, making sure to press the dough up a bit along the sides. 
  6. Refrigerate while you make the filling.
Filling
  1. Mix all ingredients in a high-speed blender until it becomes creamy. 
  2. Pour on top of the crust.
  3. Refrigerate for a minimum of 4 hours before serving.
0 Comment(s)