Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, vegan lemon cheesecake pie. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Vegan lemon cheesecake pie is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Vegan lemon cheesecake pie is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vegan lemon cheesecake pie using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan lemon cheesecake pie:
- Get 2 dl almonds
- Make ready 2 tbspoons of unsweetened peanut butter
- Take 8 pcs soft dates
- Take 2 dl cashew nuts
- Prepare 1,5 dl coconut cream
- Prepare 2 tblspoons of potato starch
- Take 0,5 dl melted margarine
- Prepare 1 teaspoons grated lemon zest
- Take Juice of half a lemon
- Make ready 0,5 dl sugar
If you like this recipe, you may also like my Vegan Cheesecake Bites. This Lemon Cheesecake Pie recipe is perfect for lemon lovers- so sweet, lemony and creamy, with just a tiny bit of tartness- yum! The first was a chocolate cream pie (which is one of his favorites) and this fabulous Lemon Cheesecake Pie. Ok, so the Lemon Cheesecake was really for me, but it was.
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.
It's easy to make and SO good, with a raspberry-lemon layer, a creamy "cheesecake" layer, and a walnut crust. I have two versions below - one version uses raw cashews for the white "cheesecake" layer and the other version uses vegan cream cheese. Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing! Tala recently challenged me to make a Summer baking recipe using their fantastic bakeware. Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake.
So that’s going to wrap this up for this exceptional food vegan lemon cheesecake pie recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
