Vegan lemon cheesecake pie Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Vegan Lemon Cheesecake Frozen PopsMake the Best of Everything.

Ingredients of Vegan lemon cheesecake pie

  1. You need 2 dl of almonds.
  2. You need 2 of tbspoons of unsweetened peanut butter.
  3. You need 8 pcs of soft dates.
  4. It's 2 dl of cashew nuts.
  5. Prepare 1,5 dl of coconut cream.
  6. Prepare 2 of tblspoons of potato starch.
  7. It's 0,5 dl of melted margarine.
  8. You need 1 teaspoons of grated lemon zest.
  9. Prepare of Juice of half a lemon.
  10. You need 0,5 dl of sugar.

Vegan lemon cheesecake pie step by step

  1. Process almonds, dates and peanut butter until fine dough. Press evenly on the bottom a pie pan covered with baking paper..
  2. Soak cashew for at least 30min, throw water away. Process in a machine with lemon juice until very fine and smooth..
  3. Warm sugar in the microwave oven with a small drop of water until it melts..
  4. Mix cashew paste, meleted sugar, lemon zest and coconut cream..
  5. Melt margarine in microwave oven, mix potato starch when its hot. Mix with the rest of the filling..
  6. Pour on top of the cake, freeze in the freezer for 1-2 hours and keep in fridge for about an hour before serving. Its not supposed to be frozen..

Ok, so the Lemon Cheesecake was really for me, but it was. This no-bake paleo and vegan lemon cheesecake is easy to throw together, with a super creamy perfectly sweet-tart filling and chewy crust. The dairy-free cheesecake is cashew based, making it both paleo and vegan. It's also gluten-free and refined sugar free. With Spring in full force aren't you.

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