Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan lemon cheesecake pie. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vegan lemon cheesecake pie is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Vegan lemon cheesecake pie is something that I’ve loved my whole life.
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. Ok, so the Lemon Cheesecake was really for me, but it was.
To begin with this recipe, we must prepare a few components. You can cook vegan lemon cheesecake pie using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan lemon cheesecake pie:
- Get 2 dl almonds
- Take 2 tbspoons of unsweetened peanut butter
- Take 8 pcs soft dates
- Prepare 2 dl cashew nuts
- Prepare 1,5 dl coconut cream
- Get 2 tblspoons of potato starch
- Prepare 0,5 dl melted margarine
- Take 1 teaspoons grated lemon zest
- Prepare Juice of half a lemon
- Take 0,5 dl sugar
I have two versions below - one version uses raw cashews for the white "cheesecake" layer and the other version uses vegan cream cheese. Want to know what sunshine tastes like? It's bursting with fresh citrus flavor and its vegan! If you like this recipe, you may also like my Vegan Cheesecake Bites.
Instructions 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.
The thing is, I couldn't find key limes anywhere in Kansas City! (BOOOO). My experience making vegan cheesecakes has been that they don't lose their shape when defrosted I have tons of Meyer Lemons, would this recipe work as a lemon cheesecake, or would it be too tart? Creamy, light and zesty, this vegan no-bake lemon cheesecake is a staple in the So Vegan household! This recipe was actually featured in the BBC Good Food magazine last year, but we've only just got around to sharing it with you guys because we've been so busy working on our cookbook. Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing!
So that is going to wrap it up for this exceptional food vegan lemon cheesecake pie recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
