Luscious Lemon Vegan Cheesecake – no cooking required

Luscious Lemon Vegan Cheesecake

Recipe by BBC GoodfoodCourse: DessertCuisine: VeganDifficulty: Easy
Servings

12

servings
Prep time

2

minutes

No cook, dairy and gluten free cheesecake that will have everyone smacking their lips – whether they are vegan or not!

Ingredients

  • 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

Directions

  • 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).
  • 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.

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