Vegan Lemon Cheesecake
with Beauty Protein
6
Forty Minutes (plus overnight in the freezer)We are officially in Christmas mode and to kick off our festive recipes for the month is this zesty, vegan, lemon cheesecake with Beauty Protein!
Ingredients
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- For the Crust:
- 225g Medjool Dates
- ½ tsp of Ground Nutmeg
- 225g Roasted Walnuts
- For the Filling:
- 300g of Cashew Nuts, soaked in water overnight
- 1 Lemon – Juice
- 175g Maple Syrup
- 4 tsp Vanilla Paste
- 10 tsp Coconut Oil
- 2 tsp Bioglan Superfoods Beauty Protein
- 60ml Water
- Optional Toppings:
- Extra Lemon to Garnish with Lemon Zest
Method
Don’t forget to put the Cashew Nuts into a bowl and soak in some water overnight before beginning to bake!
1. To make the crust, add the Medjool Dates, Walnuts and Nutmeg to a bowl and blend all ingredients together until the mixture is combined and sticks together when pinched.
2. Pour the mixture into the springform cake tin and press into the bottom of the tin until even. Place the base of your cheesecake into the freezer whilst you make the filling.
3. Take your cashew nuts that have been soaked overnight, drain the water, and rinse the cashew nuts. Begin blending until a smooth paste forms, slowly adding water as needed.
4. Add the lemon juice, maple syrup, vanilla paste, coconut oil and the Bioglan Superfoods Beauty Protein and keep blending until all combined.
5. Take your crust out from the freezer and gently pour your filling on top of the crust and spread evenly.
6. Place your cheesecake in the freezer for at least 3-4 hours, but ideally this should be left overnight.
7. Take the cheesecake out of the freezer 15-20 minutes before serving, add your lemon zest to garnish and enjoy!