Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, lemon coconut vegan cheesecake
- 6 ingredients (no sugar). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
That's right, this Lemon No Bake Vegan Cheesecake recipe is made with real ingredients and doesn't require an oven. Raw Vegan Desserts are some of our favorite sweet treats to make in our kitchen. We love that they don't require an oven and that all of the delicious ingredients used are in their purest.
Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is something which I have loved my entire life.
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 can achieve that.
The ingredients needed to make Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar):
- Prepare Crust
- Make ready 3/4 cup dessicated coconut 🌴
- Make ready 1 banana 🍌
- Make ready Filling
- Get 2/3 cup raw cashews (soaked overnight to soften)
- Get 1/3 cup coconut cream
- Prepare 2 tbsp coconut oil (melted)
- Make ready 1 banana 🍌
- Prepare Juice of 1 lemon 🍋
- Get Optional : Tumeric powder for colour
A delightfully creamy vegan coconut lime cheesecake. This recipe is free from gluten & grains, refined sugars, and added oils, and can easily be made raw. The flavors are on the light and mellow side here. You get a lot of the lime from the filling, and a good dose of the coconut through the cake base.
Steps 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!
For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness. Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for. 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 this up with this exceptional food lemon coconut vegan cheesecake
- 6 ingredients (no sugar) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
