Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegan lemon cheesecake pie. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vegan lemon cheesecake pie is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Vegan lemon cheesecake pie is something which I have loved my whole life. They’re fine and they look fantastic.
Creamy and deliciously lemony no-bake vegan lemon pie with ginger cookie crust. Made with homemade vegan condensed milk. An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten.
To get started with this particular recipe, we must prepare a few ingredients. You can cook vegan lemon cheesecake pie using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan lemon cheesecake pie:
- Make ready 2 dl almonds
- Get 2 tbspoons of unsweetened peanut butter
- Get 8 pcs soft dates
- Make ready 2 dl cashew nuts
- Get 1,5 dl coconut cream
- Get 2 tblspoons of potato starch
- Get 0,5 dl melted margarine
- Make ready 1 teaspoons grated lemon zest
- Make ready Juice of half a lemon
- Prepare 0,5 dl sugar
Ok, so the Lemon Cheesecake was really for me, but it was. Want to know what sunshine tastes like? It's bursting with fresh citrus flavor and its vegan! If you like this recipe, you may also like my Vegan Cheesecake Bites.
Instructions 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.
Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing! This vegan lemon and blueberry cheesecake is the perfect dessert for Summer, it is creamy, tangy and fruity and tastes just like a non-vegan cheesecake! Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake. Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest.
So that’s going to wrap it up with this special food vegan lemon cheesecake pie recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
