Recipe Of The Week: Vegan Lemon Cheesecake
For those of you that are mad about cheesecake but feel guilty about it not being super healthy then you have to try out my sister’s version. She made it for me one afternoon (yes I’m super lucky like that) and I have to say it was delicious and super easy to make. What’s even more exciting is that it is totally vegan friendly. I hope you will enjoy as much as we did.
Vegan Lemon Cheesecake
For the base
1 and a 1/2 cups of almonds
2 and a 1/2 cups of medjool dates
For the top layer
2 cups of soaked cashew nuts
1/2 can of coconut milk
Juice of 1 lemon
1/3 cup of melted coconut oil
1/2 cup of maple syrup or raw honey
1 tsp of vanilla extract
crushed pistacchio nuts
It is important that the cashew nuts are soaked at least 4 hours or you can soak them over night.
Start by blending the almonds in your food processor for a minute, then add the dates and blend till a sticky mixture forms. Press the mixture into the base of a cake tin and place in the freezer. To make the top layer simply place all the ingredients into the food processor and blend untill smooth and creamy. Taste it to see if you need to add more maple syrup or lemon etc. Once you are happy with the flavour pour this onto the base and place back in the freezer for 3 hours. Once ready, sprinkle some crushed pistacchio nuts & raspberries. Serve and enjoy!
Dania Trapani is a fully qualified nutritional therapist and naturopath. Make sure to follow her blog for her latest recipes and healthy tips.