Morning guys! Here's an easy Lemon and Berries Vegan Cheesecake recipe. I made this for my colleagues and they absolutely loved it! Also, it was my first try and I'm probably making this again maybe with different flavours?
VEGAN CRUST
- 1 cup almond nuts
- 1 cup pitted dates
- 1 tbsp coconut oil
VEGAN LEMON CREAM
- 2 cups soaked raw cashew nuts
- 1/2 cup coconut milk (chilled over night in the fridge, use just the solid cream part not the liquid)
- 1 lemon juice
- 1/4 tsp vanilla extract - 1/2 cup vegan golden syrup
VEGAN BERRY CREAM
- 1 cup soaked raw cashew nuts
- 1 cup mixed frozen berries
- 1/4 cup vegan golden syrup
DIRECTIONS:
1. Add the almond nuts, pitted dates to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to a pan and smooth it down into a pie crust. Place into the freezer to set.
2. Take your soaked and rinsed cashew nuts and place them into the blender. Add syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Stop and give your blender a break as needed as this is a lot of volume to blend up. Pour this over the almond crust and smooth down with the back of a spoon. Return to the freezer to set – about 1 hour.
3. To make the mixed berries cream add cashew nuts, mixed berries in the blender. Blend until very smooth. Again this will take time so have some patience.
Pour the mixed berries cream on the chilled lemon cheesecake. Decorate with the fresh strawberries. Return to the freezer to set completely - about 4-5 hours or over night.
4. Allow the cheesecake to thaw at room temperature for at least 20 minutes before serving.
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