Vegan Lemon ‘cheesecake’

One bite of this no-cook vegan dessert with its rich biscuit base topped with sweet and tangy lemon, youll never look at cheesecake the same way again.

The ingredient of Vegan Lemon Cheesecake

• 290g raw 2 cups raw cashews
• 195g mcvitieu2019s the original digestives biscuits
• 90g solid coconut oil melted
• 80ml 1 3 cup almond milk
• 50g solid coconut oil extra
• 2 lemons rind finely grated
• 80ml 1 3 cup fresh lemon juice
• 2 tbsp maple syrup
• 1 tsp vanilla bean paste
• candied lemon slices to serve

The Instruction of vegan lemon cheesecake

• place the cashews in a heatproof bowl and cover with boiling water set aside for 1 hour to soak
• meanwhile invert the base of a 22cm base measurement springform pan and secure grease the side and line with non stick baking paper
• process the biscuits in a food processor until finely crushed add the melted coconut oil and process until well combined pour the mixture into the prepared pan and spread evenly over the base place in the fridge for 30 minutes to chill
• drain the cashews place into the cleaned food processor bowl with the almond milk solid coconut oil lemon rind and juice maple syrup and vanilla bean paste process for 2 minutes or until smooth and creamy pour into the pan and smooth the surface place in the fridge for 4 hours or overnight to set to with candied lemons to serve

Nutritions of Vegan Lemon Cheesecake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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