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.
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