Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, vegan lemon cheesecake pie. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Vegan Lemon Cheesecake Frozen PopsMake the Best of Everything. 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.
Vegan lemon cheesecake pie is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Vegan lemon cheesecake pie is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Take 2 dl almonds
- Get 2 tbspoons of unsweetened peanut butter
- Prepare 8 pcs soft dates
- Take 2 dl cashew nuts
- Get 1,5 dl coconut cream
- Make ready 2 tblspoons of potato starch
- Prepare 0,5 dl melted margarine
- Get 1 teaspoons grated lemon zest
- Take Juice of half a lemon
- Take 0,5 dl sugar
It's also gluten-free and refined sugar free. With Spring in full force aren't you. 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.
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.
Ok, so the Lemon Cheesecake was really for me, but it was. Creamy, light and zesty, this vegan no-bake lemon cheesecake is a staple in the So Vegan household! Better than real cheesecake and the perfect healthy, simple dessert I added lemon zest to the cheesecake batter and as a topping I used canned blueberry pie filling. Place silken tofu and vegan cream cheese in the food processor. Want to know what sunshine tastes like?
So that’s going to wrap this up with this exceptional food vegan lemon cheesecake pie recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
