Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, lemon coconut vegan cheesecake - 6 ingredients (no sugar). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
That's right, this Lemon No Bake Vegan Cheesecake recipe is made with real ingredients and Spring has sprung with these delicious Vegan Cheesecake Bars. That's right, this Lemon No Bake Coconut oil: the coconut oil will help with the setting process because it solidifies at room temperature! No Bake Vegan Lemon Cheesecake Road to Living Whole. This plant-based "cheesecake" isn't just for vegans, because the combination of coconut butter and blended cashew nuts is to die for: creamy, unctuous and satisfying.
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To get started with this particular recipe, we have to 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
- Get 3⁄4 cup dessicated coconut 🌴
- Make ready 1 banana 🍌
- Make ready Filling
- Take 2⁄3 cup raw cashews (soaked overnight to soften)
- Make ready 1⁄3 cup coconut cream
- Get 2 tbsp coconut oil (melted)
- Prepare 1 banana 🍌
- Make ready Juice of 1 lemon 🍋
- Make ready Optional : Tumeric powder for colour
Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake. Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat.
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!
In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. A lusciously lemony vegan dessert that the family will love. An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor.
So that’s going to wrap it up for this exceptional food lemon coconut vegan cheesecake - 6 ingredients (no sugar) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
