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Vegan lemon ‘cheesecake’
Vegan lemon ‘cheesecake’
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Prep Time:
350 minutes
Cook Time:
Total Time:
350 minutes
Indulge in a decadent no-bake vegan lemon cheesecake that will redefine your dessert cravings.
Ingredients:
  • 290g raw (2 cups) raw cashews
  • 195g McVitie’s The Original Digestives biscuits
  • 90g solid coconut oil, melted
  • 80ml (1/3 cup) almond milk
  • 50g solid coconut oil, extra
  • 2 lemons, rind finely grated
  • 54.00 gm maple syrup
  • 1 tsp vanilla bean paste
  • Candied lemon slices, to serve
Instructions:
  • In a heatproof bowl, pour boiling water over the cashews. Let them soak for 1 hour.
  • Invert a 22cm springform pan base, secure it, then grease the sides and line with non-stick baking paper.
  • Pulse biscuits in food processor until finely crushed. Add melted coconut oil and blend until mixture is well combined. Press mixture into prepared pan evenly. Chill in fridge for 30 minutes.
  • After draining the cashews, add them to a clean food processor along with almond milk, solid coconut oil, lemon rind and juice, maple syrup, and vanilla bean paste. Blend for 2 minutes until smooth. Transfer the mixture to a pan, smoothing the surface. Refrigerate for at least 4 hours, or preferably overnight, to set. Top with candied lemons before serving.

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