Raw Vegan Lemon Cashew Cheesecake

Impress your guests with this zesty vegan delight.

By Jess Ettridge on 4th Jun 2018 | Featured in Desserts

Ingredients

Base

3/4 cup cashews
1/4 cup almonds
9 medjool dates
Tiny pinch of salt

Filling

2 cups cashews, soaked for a few hours
1/3 cup melted coconut oil
1/4 cup rice malt syrup
3 tbsp Cocobella Straight Up coconut water
3 tbsp lemon juice
1 tsp vanilla
Pinch of salt

Toppings

Fresh Berries

Method

In a food processor, combine the cashews and almonds into crumb sized pieces. Add the dates and salt and process again to form your base mixture. Press the mixture into a lined 22cm cake tin (preferably with a removable base for easy removal).

Drain and rinse your soaked cashews well then add them to a high-powered blender or food processor, along with the remaining ingredients. Blend until completely smooth.

Pour into the base and smooth out the top. Place in the freezer to set for a couple of hours, or just leave it in the fridge overnight.
When ready to serve, top with fresh berries and lemon if desired. Let soften out of the freezer if it has frozen completely.

Keep this cheesecake cool as it will soften at room temp.