Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) - Family warmth and closeness might be obtained in very simple approaches. One particular of them is cooking and serving food for the loved ones. As a housewife, of course you do not would like to miss a meal with each other right? Cuisine can also be the essential to a delighted family, a lot of feel homesick mainly because their cooking has been identified elsewhere.
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Lemon Coconut Vegan Cheesecake
- 6 ingredients (No sugar) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Lemon Coconut Vegan Cheesecake
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Thick, creamy, rich and delicious with a refreshing lemony sweetness! For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness. Thick, creamy, rich and delicious with a refreshing lemony sweetness!
To begin with this particular recipe, we must prepare a few ingredients. You can cook lemon coconut vegan cheesecake - 6 ingredients (no sugar) using 10 ingredients and 4 steps. Here is how you can achieve it.
Ingredients needed to make Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar):
- Crust
- 3/4 cup dessicated coconut 🌴
- 1 banana 🍌
- Filling
- 2/3 cup raw cashews (soaked overnight to soften)
- 1/3 cup coconut cream
- 2 tbsp coconut oil (melted)
- 1 banana 🍌
- Juice of 1 lemon 🍋
- Optional : Tumeric powder for colour
Thick, creamy, rich and delicious with a refreshing lemony sweetness! Thick, creamy, rich and delicious with a refreshing lemony sweetness! Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. If you're the one that is seeking the recipe information, then this can be the right website page.
Instructions to cook 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!
This cheesecake tastes like a regular cheesecake, but with healthier ingredients. It's super easy to make it too. My version of vegan cheesecake is not really vegan, because I used grass-fed cows milk in the recipe, and by the way, it turned out great. I tried the recipe with coconut milk too, and the taste was awesome. Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert.
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