Sunday, 2 June 2013

Vegan Cheesecake



I know what you're thinking, Vegan cheesecake?!? Doesn't that completely defeat the premise of cheesecake! well for those of you trying to embrace a healthier lifestyle this lemony dessert may just surprise you. It's smooth, creamy and can be made t
o feel just as substantial as any other cheesecake.Plus it is packed full of nutritious goodness, not something many cheesecakes can boast about!  Feeling brave? lets get started.... 

Ingredients 

crust

1 cup of walnuts 
1 cup of pecans 
1 cup of madjool dates.

Filling:

2 cups of raw cashews 
3/4 cup of fresh lemon juice 
3/4 cup Agave Nectar 
1 cup of coconut oil 
1/2 cup of water 
2 teaspoons of vanilla extract (pure)
1/2 teaspoon of sea salt 

Directions

To make the crust place your nuts and dates into a food processor and whizz untill it forms a sticky mixture that holds together. 



Use your fingers to press it into your individual or large springform tin. 



Filling:

first begin by melting your coconut oil in a heat proof bowl over boiling water.

Place all your ingredients into a blender and blend for a couple of minutes until you have a thick creamy mixture (of pouring consistency). 

Pour over your crust mixture and place in the freezer for 1-2 hours, when removing leave them to soften for 10-15 minutes and enjoy! 

You may want to make a lemon curd (non vegan tut tut) or a berry sauce to pour over your dessert, I went for lemon curd (recipe coming soon) YUM! 



5 comments

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  2. This looks so yummy! I'm loving your cute blog - I'm your newest follower! Xo

    ReplyDelete

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