Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. It’s gluten-free and free of refined sugar.
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 like raw cakes for weekend breakfasts; they are nutritious and pretty filling. This cake is fairly small, it’s made in 6-inch cake tin but serves at least 10.
Making raw cakes is a slow process, consisting a lot waiting. You can speed it up from almost two days to four hours, but the cake will not be raw anymore. It will taste equally good though. I’ll explain the quick version in the recipe.
And please note that you don’t have to make the raw cake for two days, you just need to start the preparations two days before serving it.
Using just pretty yellow lemons is not enough to color the cake in its delicate pale neon-yellow. Turmeric will do that. If the cake is still too light after you have added a half teaspoon of turmeric, add a little more, a pinch at a time until the color is right. Or add saturation in Lightroom app like I did. 😀 😀
- 1 cup pitted dates
- ½ cup nuts (any nuts will do)
- 2 tbsp coconut oil
- 2 cups cashews
- ⅓ cup coconut butter
- grated zest of 2 lemons
- squeezed juice of one lemon
- 4 tbsp maple syrup
- ½ tsp turmeric
- Soak the cashews in cold water overnight. Or half an hour in boiling water (don't cook). Drai and rinse before starting to make the cake filling.
- Prepare the crust before the filling. Measure dates, nuts and 2 tbsp of coconut oil in a blender and blend to a sticky paste.
- Press the crust paste with your fingers in a 6-inch spring form and put the in the freezer to wait for the filling to be prepared.
- Put all the rest of the ingredients in a cleaned blender and pulse until the mixture in silky and smooth.
- Pour the filling over the crust and let to set in the fridge for overnight or if you are in a hurry, for a couple of hour in the freezer.
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