Dairy-free Lemon Cheesecake

lemon-cheesecake.jpg

This healthy desert is fantastic for when you have people around as it tastes SOOO good and has that familiar cheese cake flavour.

INGREDIENTS

Crust

1 1/2 cups of plain cashew nuts

1 teaspoon of vanilla extract

zest from 1/2 lemon

1/2 cup of shredded coconut

4-6 dates

Filling

2 cups of soaked cashew nuts

3/4 cup of freshly squeezed lemon juice

1/2 cup of coconut milk

The meat from one fresh coconut

1/2 cup of coconut nectar ( or you could use maple syrup)

1 1/2 teaspoons of vanilla essence

1/2 cup of coconut oil

Garnish:

  • zest from ½ lemon

METHOD

Crust:

Process the cashews, shredded coconut, lemon zest, vanilla and salt in the food processor to a fine powder. Add the date paste and continue processing until a dough-like consistency is achieved. The crust should hold together when gently pressed together. Add a small amount of water if necessary. Distribute on the bottom of a standard sized pie pan, and press an even layer on the bottom and up the sides. Cover and set aside in the refrigerator until ready to be filled.

Filling:

Add all filling ingredients except coconut oil to a high-speed-blender. Blend well until smooth. Add the coconut oil and continue blending until incorporated (don´t blend the coconut oil longer than necessary). Pour filling into the prepared crust. Place in freezer to set 4-6 hours.

Garnish with lemon zest sprinkled on top.

Sweetsgemma davis