Vegan lemon cheesecake pie
Vegan lemon cheesecake pie

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan lemon cheesecake pie. One of my favorites food recipes. For mine, I will make it a bit unique. 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. Pastry is made using macadamia nut milk and vegetable shortening. Agave nectar is used as a sweetener.

Vegan lemon cheesecake pie is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Vegan lemon cheesecake pie is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook 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:
  1. Get 2 dl almonds
  2. Take 2 tbspoons of unsweetened peanut butter
  3. Take 8 pcs soft dates
  4. Take 2 dl cashew nuts
  5. Get 1,5 dl coconut cream
  6. Make ready 2 tblspoons of potato starch
  7. Prepare 0,5 dl melted margarine
  8. Make ready 1 teaspoons grated lemon zest
  9. Get Juice of half a lemon
  10. Make ready 0,5 dl sugar

The lemon curd filling is so tangy, sweet and creamy, you'd be surprised to have a lemon pie without any eggs! How to make a vegan graham cracker pie crust. As mentioned before, any pie crust will work. As I want the cheesecake to be the center of attention, I used the simple graham cracker crust.

Steps to make Vegan lemon cheesecake pie:
  1. Process almonds, dates and peanut butter until fine dough. Press evenly on the bottom a pie pan covered with baking paper.
  2. Soak cashew for at least 30min, throw water away. Process in a machine with lemon juice until very fine and smooth.
  3. Warm sugar in the microwave oven with a small drop of water until it melts.
  4. Mix cashew paste, meleted sugar, lemon zest and coconut cream.
  5. Melt margarine in microwave oven, mix potato starch when its hot. Mix with the rest of the filling.
  6. 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.

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. 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 vegan lemon pie started out as an idea for a lemon meringue pie. But I must confess to not yet being brave enough to attempt the meringue part.

So that’s going to wrap it up for this special food vegan lemon cheesecake pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!