Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lemon coconut vegan cheesecake
- 6 ingredients (no sugar). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is something that I’ve loved my entire life.
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.
To get started 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 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 🍌
- Make ready Filling
- Prepare 2/3 cup raw cashews (soaked overnight to soften)
- Prepare 1/3 cup coconut cream
- Make ready 2 tbsp coconut oil (melted)
- Prepare 1 banana 🍌
- Prepare Juice of 1 lemon 🍋
- Prepare Optional : Tumeric powder for colour
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. For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness.
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!
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. An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten.
So that’s going to wrap this up with this special food lemon coconut vegan cheesecake
- 6 ingredients (no sugar) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
