Vegan lemon cheesecake
PREP: 15 MINS PLUS SOAKING AND CHILLING, NO COOK SKILL: EASY SERVES 12
An easy no-cook cheesecake that’s dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert
FOR THE BASE
30g coconut oil, plus extra for greasing
100g blanched almonds
100g soft pitted dates
FOR THE TOPPING
300g cashew nuts
2 ½ tbsp agave syrup
50g coconut oil
150ml almond milk
2 lemons, zested and juiced
1
Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
2
Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.
NUTRITION: PER SERVING
Kcal 297
Fat 22g
Saturates 8g
Carbs 16g
Sugars 10g
Fibre 1g
Protein 7g
Salt 0.1g