Sheryl’s Vegan Lemon Cheesecake
Cheesecake Base
| dates | 25 | |
| Walnuts | 2 cups | |
| Oats | 1 cup | |
| Salt | 1/4 tsp |
Custard
| Cashews | 2 1/2 cups | |
| Lemon juice | 1 cup | |
| lemon zest, roughly chopped | 1/4 cup | |
| Maple syrup | 2/3 cups | |
| Coconut milk | 1 can (400 mL) | |
| Turmeric | 3 pinches | |
| Salt | 1/2 tsp |
Instructions
- Line a 1 inch large cookie sheet with parchment paper. Ensure there is enough over the edge.
- Pulse dates, walnuts, oats, and salt in a food processor with 1-2 Tbsps. water, if needed. Depends on the moistness of the dates) until it makes a medium-fine crumb.
- Transfer to the parchment-lined cookie sheet. Press into the lined cookie sheet 3/4 cm thick. Roll flat using the rolling pin.
- Put in the food processor, add all the custard ingredients. Blend until slightly warm and has a light-yellow tinge. Warming the mixture brings the colour out and will take a few minutes to develop. Rub the mixture between your thumb and forefinger to ensure it is completely smooth.
- When smooth, transfer to a large mixing bowl.
- Pour over the base filling the pan to near the top of the parchment lining. Freeze.
- Cut into 5.5cm squares and garnish with a thin slice of lemon.
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