lemon cashew "cheesecake"

Whether you are vegan, allergic or intolerant to dairy, or just want to try a healthier version of traditional cheesecake, this delicious lemon cheesecake made from cashews will give you that creamy texture that cheesecake has. 

INGREDIENTS
for crust:
​1 cup pecans, almonds or walnuts
​3/4 c pitted dates, soaked in hot water for at least 10 minutes and drained
​1/4 c coconut
1 T maple syrup
1 tsp vanilla extract

for filling:
​3 1/2 c cashews or macadamias, soaked in water and 1 tsp salt 1-2 hours to overnight and drained
1/2 c coconut oil
​3/4 c honey, maple syrup, coconut nectar or agave nectar
3/4 c lemon juice
zest of 1 lemon
​1 tsp vanilla extract
​a few drops of lemon essential oil
1/2 tsp salt
​1/2 c coconut, almond or cashew milk
1 tsp ginger
​1/8 tsp turmeric

​DIRECTIONS
​for crust:
​Pulse ingredients in a food processor until crumbly. Coat a springform pan with coconut oil.  pack crumble into bottom and slightly up the sides of the springform pan. set aside.

for filling:
​Blend all filling ingredients.  Pour into crust.  Freeze for 1-2 hours.  Let sit about 10 minutes before serving.  Garnish with lemon slices, blueberries and coconut.  Enjoy.