Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegan lemon cheesecake pie. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Use this No-Bake Vegan Pie Crust recipe to make the crust for these lemon bars. *Coconut cream is not the same as coconut milk. How to make a vegan graham cracker pie crust. As mentioned before, any pie crust will work.
Vegan lemon cheesecake pie is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Vegan lemon cheesecake pie is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have vegan lemon cheesecake pie using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan lemon cheesecake pie:
- Take 2 dl almonds
- Get 2 tbspoons of unsweetened peanut butter
- Prepare 8 pcs soft dates
- Take 2 dl cashew nuts
- Take 1,5 dl coconut cream
- Make ready 2 tblspoons of potato starch
- Make ready 0,5 dl melted margarine
- Get 1 teaspoons grated lemon zest
- Get Juice of half a lemon
- Prepare 0,5 dl sugar
Rinse food processor and add in the reserved cheesecake filling along with the lemon juice, zest and turmeric. Taste and adjust with more stevia or zest (or lemon extract or essential oil) if desired. This vegan cheesecake is so great to make all year around but in the summer it's out-of-this-world good! I tried to keep this vegan raspberry lemon cheesecake simple.
Steps 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.
When it comes to easy dessert recipes, our favorites include no bake chocolate tarts, no bake cheesecake, and this deceptively easy vegan lemon meringue pie. This vegan lemon pie is a lemon lover's dream. The lemon curd filling is so tangy, sweet and creamy, you'd be surprised to have a lemon pie without any eggs! Grind the walnuts, transfer to a medium dish, mix in the honey or maple syrup for a vegan version and press the mixture tightly into the springform pan. This easy lemon meringue pie recipe with aquafaba will blow your mind!
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