Vegan Lemon Cheesecake
Packed with nutrients, this raw vegan lemon cheesecake is the perfect sweet treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at botanicaorigins.com.
Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Cake pan
- Freezer
- Microplane
- Citrus press
- Measuring spoon
- Spatula
Ingredients
- 130g / 4.5 oz Raw Brazil Nuts
- 100g / 3.5 oz Medjool Dates, pitted & pre-soaked for 6 hours
- 70g / 2.5 oz Desiccated Coconut
- 30g / 1 oz Coconut Oil
- 200g / 7 oz Raw Cashews, pre-soaked for 6 hours
- 60g / 2.1 oz Maple Syrup
- 60g / 2.1 oz Coconut Oil
- 1-3 tbsp Nut Milk or Water
- Zest of 1 lemon
- Juice of 2-3 lemons
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