Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, lemon coconut vegan cheesecake
- 6 ingredients (no sugar). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Transfer your "soft cheese" into a bowl (discard water) and add all the ingredients besides coconut cream. Here is how you achieve it. Thick, creamy, rich and delicious with a refreshing lemony sweetness!
Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have lemon coconut vegan cheesecake
- 6 ingredients (no sugar) using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar):
- Get Crust
- Make ready dessicated coconut 🌴
- Get banana 🍌
- Get Filling
- Get raw cashews (soaked overnight to soften)
- Prepare coconut cream
- Get coconut oil (melted)
- Prepare banana 🍌
- Get Juice of 1 lemon 🍋
- Make ready Optional : Tumeric powder for colour
I'm not sure cheesecake can get any healthier than this. This cheesecake is mega creamy, perfectly sweet and beyond rich! The Best Vegan Lemon Cheesecake Recipes on Yummly Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth.
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!
They have a very neutral flavour, allowing the cherries to shine. Frozen cherries: Using frozen rather than fresh cherries allows you to make this cheesecake year round, even when we are not in cherry season. It saves you from having to do a whole load of cherry. The extra creamy texture comes from cashews, coconut oil, and coconut cream. Lime gives it the perfect balance of sweet and tart and there's a little crunch in the coconut crust.
So that is going to wrap this up with this special food lemon coconut vegan cheesecake
- 6 ingredients (no sugar) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
