Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lemon coconut vegan cheesecake
- 6 ingredients (no sugar). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook lemon coconut vegan cheesecake
- 6 ingredients (no sugar) using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar):
- Take Crust
- Get 3/4 cup dessicated coconut 🌴
- Prepare 1 banana 🍌
- Get Filling
- Get 2/3 cup raw cashews (soaked overnight to soften)
- Get 1/3 cup coconut cream
- Take 2 tbsp coconut oil (melted)
- Get 1 banana 🍌
- Get Juice of 1 lemon 🍋
- Take Optional : Tumeric powder for colour
Add in coconut oil and blend. This No-Bake Vegan and Gluten-Free Cheesecake is refined sugar-free, grain-free, raw and sneaks in a vegetable! I'm not sure cheesecake can get any healthier than this. This cheesecake is mega creamy, perfectly sweet and beyond rich!
Instructions to make Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar):
- Blend banana. Mix banana with dessicated coconut. Pressed filling into a pan. I used a loaf pan. Baked in 180degrees oven for 20-25 mins. Let cool completely.
- Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend.
- Pour onto cooled crust. Freeze for 4 hours or more.
- To serve, take it out of the freezer for 15-20 mins to thaw. Enjoy!
The Best Vegan Lemon Cheesecake Recipes on Yummly Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. They have a very neutral flavour, allowing the cherries to shine. Frozen cherries: Using frozen rather than fresh cherries allows you to make this cheesecake year round, even when we are not in cherry season. It saves you from having to do a whole load of cherry.
So that’s going to wrap this up with this special food lemon coconut vegan cheesecake
- 6 ingredients (no sugar) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
