Vegan Lemon Cheesecake
DATE: September 27, 2022
Featured product
Here Comes The Yum
Turmeric Ginger Spice
Lavender Fields Forever
Lavender Sea Salt
FOR THE CRUST
- 1½ cup almonds
- ½ cup sunflower seeds
- 2 tbsp hemp seeds
- 12 fresh dates (medjool), pitted
- 2 tbsp virgin coconut oil
- ½ tsp Healthy On You® Lavender Fields Forever sea salt
- optional unsweetened coconut shreds
FOR THE FILLING
- 1 cup cashews, soaked
- 2 organic lemons, juiced-plus zest of 1
- ¼ cup full fat coconut milk
- ⅓ cup pure maple syrup
- ½ tsp Healthy On You® Lavender Fields Forever Sea Salt
- Pinch of Healthy On You® Here Comes The Yum (for color)
- ¼ cup coconut oil, gently melted
Directions
FOR THE CRUST
Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil, and ½ tsp Lavender Fields Forever sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick springform. Store in the fridge while you make the filling.
FOR THE FILLING
- Start by soaking the cashew nuts. Place them in a bowl, cover with filtered water and let to stand for 4 hours. Drain off the water and rinse the cashews.
- Gently melt the coconut oil by placing it in a heatproof bowl over a pan of steaming water with the heat turned off.
- Place the soaked and drained cashews into a high-speed blender along with the lemon juice, zest (if using), coconut milk, pure maple syrup, a pinch of Here Comes the Yum spice blend, ½ tsp Lavender Fields Forever sea salt, and blend until smooth.
- Add the melted coconut oil gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth lemon cream.
- Pour the lemon coconut filling onto the prepared crust base, smooth with a spatula and place in the freezer to set for a minimum of 1 hour.
- Transfer the lemon coconut cheesecake to the fridge a few hours before you want to serve it.
- To serve release the springform and place the cake on the base on a cake stand. Cut into slices, place on serving plates and decorate with freeze-dried berries and edible flowers of your choice.
- Once defrosted the raw cheesecake will keep covered in the fridge for up to 5 days.
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Learn How to Cook
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