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Vegan lemon cheesecake

Raw, no sugar and GF vegan lemon cheesecake.
Recipe for a 6 inches/16 cm ring.
I served it with a strawberry coulis and candied lemon zests Serve with fresh berries to keep it raw and without sugar.
Prep Time30 mins
Resting time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Lemon, Vegan
Servings: 8 people

Equipment

  • Food processor

Ingredients

Crust

  • 1 cup almond flour 125 g
  • 1 cup dates soak them in warm water for about 15 minutes if they are too dry
  • 1 lemon, zests organic
  • ¼ tsp vanilla extract
  • 3 drops almond extract

Filling

  • 2 cups cashews 260 g - soaked overnight
  • 14 oz can coconut milk keep in the fridge overnight and use only the hard part
  • 2 lemons, juice
  • 1 lemon, zests
  • 4 dates soaked if needed
  • ½ tsp turmeric

Candied lemon zests

  • 1 lemon
  • 3 pinch salt
  • cup water 150 ml
  • ¾ cup sugar 150 g