You will not miss the dairy in this Raw Vegan Lemon cheesecake. This dessert is perfect for breakfast or as a dessert. The filling has a creamy texture, and the lemon flavor makes it a delicious treat. Perfect for summer.
Ingredients
For the Crust
- 3 cups Raw Almonds or 50:50 Raw Almonds and Raw Walnuts
- Medjool Dates Pitted, 1 1/2 Cups
- 1 tsp. Cinnamon
- Sea Salt, 1/4 tsp
Filling:
- 3 cups raw cashews, soaked and rinsed overnight
- 1/4 cup Fresh Lemon Juice
- Lemon Zest, plus 1 1/2 tbsp for garnish
- Coconut Sugar, 1/4 cup
- 1 13.5 oz can of Full-Fat Coconut Milk
- Coconut Oil 2 Tbsp
- 3 tsp Vanilla Extract
- Almond extract, 1/2 tsp
- Sea Salt, 1/2 tsp
The Topping:
- Slices of candied or fresh lemon
- Coconut Whipped Cream
- Raw Agave
Instructions
- Combine the ingredients for the crust in a food processor until you get a loose dough.
- Press the crust into an 8×8 lined dish. The crust should be chilled in the refrigerator for 10 minutes.
- Blend all ingredients until creamy and smooth.
- Spread the cashew filling on top of the crust, and then freeze it for four hours.
- Add a thinly sliced candied or fresh lemon, coconut cream, lemon zest, and agave to the top. Enjoy!