Vegan Lemon Cheesecake | Vegan Recipes | Veganuary

Ingredients

• 1 bag Rhythm 108 lemon and ginger tea biscuits (135 g) (or similar)
• 1 tbsp melted coconut oil
• 260 g plain cashew nuts
• 5 tbsp maple syrup
• 50 g melted coconut oil
• zest of 2 lemons
• 130 ml lemon juice
• 80 g condensed coconut milk (see recipe below if you want to make your own)
• 1 can coconut milk
• 2 tbsp organic cane sugar