Vegan lemon cheesecake
An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love
For the base
- 30g coconut oilplus extra for greasing
- 100g blanched almonds
- 100g soft pitted dates
For the topping
- 300g cashew nuts
- 2 ½ tbsp agave syrup
- 50g coconut oil
- 150ml almond milk
- 2 lemonszested and juiced
Nutrition: per serving
- kcal297
- fat22g
- saturates8g
- carbs16g
- sugars10g
- fibre1g
- protein7g
- salt0.1g
Method
step 1
Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
step 2
Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.