Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, lemon coconut vegan cheesecake
- 6 ingredients (no sugar). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Thick, creamy, rich and delicious with a refreshing lemony sweetness! Thick, creamy, rich and delicious with a refreshing lemony sweetness! Press the dough into a tart or pie dish you've greased on the sides and lined with baking paper on the bottom.
Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have lemon coconut vegan cheesecake
- 6 ingredients (no sugar) using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar):
- Get Crust
- Get 3/4 cup dessicated coconut 🌴
- Get 1 banana 🍌
- Prepare Filling
- Take 2/3 cup raw cashews (soaked overnight to soften)
- Prepare 1/3 cup coconut cream
- Prepare 2 tbsp coconut oil (melted)
- Prepare 1 banana 🍌
- Get Juice of 1 lemon 🍋
- Get Optional : Tumeric powder for colour
Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. 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!
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. Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. The extra creamy texture comes from cashews, coconut oil, and coconut cream.
So that is going to wrap this up for this special food lemon coconut vegan cheesecake
- 6 ingredients (no sugar) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
