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