Raw Vegan CheesecakeWith Lemon

Written by Madara
on

This is a very easy recipe. The cake is refreshing and creamy with delicious nutty crust.

The downside of this cake is that it has to be refrigerated for couple of hours or overnight. I know you think i am crazy. Who can wait that long, right? If you can't wait that long it might not be as lemony because the flavours need time to soak in. It also needs the time to stiffen. I always make it before we go to sleep. Otherwise I would impatiently go to the refrigerator every 10 minutes to smell the refreshing lemony filling. Haha, I know I'm not the only one who does that.

Ingredients

Crust

Filling

You will also need

Instructions

Crust: Put the nuts in a food processor and mix until finely ground. Add the rest of the ingredients and mix together in processor. You should have sticky consistency that you can easily press with your fingers in the lined pan. Cover bottom and sides of the pan. To smooth it out use the back of a spoon. Refrigerate while you make the filling.

Fillings: First soak cashews in water for 4 hours or more. Then blend all the filling ingredients to a creamy consistency and pour over the crust and chill in the refrigerator overnight. Decorate with your favourite fruit and dig in.