Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar). Thick, creamy, rich and delicious with a refreshing lemony sweetness! Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend.
Made with plant-based ingredients (and lots of vegan butter), this recipe is like a cross between a cheesecake, a pie, and a big cookie.
So it covers all the bases of deliciousness.
Press the dough into a tart or pie dish you've greased on the sides and lined with baking paper on the bottom.
You can have Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar)
- You need of Crust.
- Prepare 3/4 cup of dessicated coconut 🌴.
- Prepare 1 of banana 🍌.
- It's of Filling.
- It's 2/3 cup of raw cashews (soaked overnight to soften).
- Prepare 1/3 cup of coconut cream.
- It's 2 tbsp of coconut oil (melted).
- Prepare 1 of banana 🍌.
- It's of Juice of 1 lemon 🍋.
- It's of Optional : Tumeric powder for colour.
Baker's Tips: If you feel adventurous, you could add teaspoon of ground ginger to the mix - ginger and lemon are flavour buddies. Use a prepared crust, cookie crust or graham cracker crust; or follow the optional crust recipe below. Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. It's gluten-free and free of refined sugar.
Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) instructions
- 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!.
Vegan cheesecakes are usually really easy to make, and because of their make-ahead-nature they are perfect for dinner desserts and brunches, they don't need any preparation at the time of serving. I've gotten so many requests in the past few months to come up with a keto cheesecake recipe, and this one is so deliciously smooth and creamy, no one would ever believe it could possibly be low carb! Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. I decorated my vegan cheesecake with edible flower but coconut whipped cream and pumpkin seeds and sliced strawberries would look great too. Variations on this vegan strawberry cheesecake recipe: You can use other nuts and seeds for the crust, like almonds, pistachios, pecans, almonds or walnuts.