Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, vegan lemon cheesecake pie. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Vegan lemon cheesecake pie is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Vegan lemon cheesecake pie is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have vegan lemon cheesecake pie using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegan lemon cheesecake pie:
- Take 2 dl almonds
- Get 2 tbspoons of unsweetened peanut butter
- Take 8 pcs soft dates
- Take 2 dl cashew nuts
- Get 1,5 dl coconut cream
- Prepare 2 tblspoons of potato starch
- Take 0,5 dl melted margarine
- Get 1 teaspoons grated lemon zest
- Get Juice of half a lemon
- Take 0,5 dl sugar
As I want the cheesecake to be the center of attention, I used the simple graham cracker crust. Lemon: Adding a little bit of lemon juice helps to balance the flavor and allows this vegan cheesecake to taste slightly more like traditional cheesecake. Almond milk: The milk mixes with the cashews and creates a smooth and creamy texture. If you want, you can sub oat milk, coconut milk or soy milk instead.
Steps to make Vegan lemon cheesecake pie:
- Process almonds, dates and peanut butter until fine dough. Press evenly on the bottom a pie pan covered with baking paper.
- Soak cashew for at least 30min, throw water away. Process in a machine with lemon juice until very fine and smooth.
- Warm sugar in the microwave oven with a small drop of water until it melts.
- Mix cashew paste, meleted sugar, lemon zest and coconut cream.
- Melt margarine in microwave oven, mix potato starch when its hot. Mix with the rest of the filling.
- Pour on top of the cake, freeze in the freezer for 1-2 hours and keep in fridge for about an hour before serving. Its not supposed to be frozen.
Step-by-step instructions This vegan cheesecake is so great to make all year around but in the summer it's out-of-this-world good! I tried to keep this vegan raspberry lemon cheesecake simple. Vegan Lemon Tofu Cheesecake is gluten free, with a delicious honey walnut and maple syrup crust, is creamy, luxurious and flavorful. We have a lot of cheesecake recipes to chose from on our site. Among our favorites are Best Instant Pot Cheesecake, Samoa Cheesecake No Bake and No Bake Tiramisu Cheesecake.
So that’s going to wrap this up with this special food vegan lemon cheesecake pie recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
