Gluten-free Vegan Lemon Cheesecake

• Vegan
• Gluten free

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 2 tsp Agar agar, unflavored powder
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 cup Almonds
  • 2 cups Cashews
  • 2 cups Walnuts

• Liquids

  • 3/4 cup Water

Found on dishbydish.net

Description

Ingredients

• 1 cup almonds
• 2 cups walnuts
• ½ cup coconut oil, melted
• 2 cups cashews, soaked in hot water for 15 minutes and drained
• ½ cup almond milk
• ¾ cup water
• ½ cup fresh lemon juice
• 2 tablespoons lemon zest
• ½ cup sugar
• ⅔ cup coconut oil, melted
• 2 teaspoons unflavored agar agar powder

Directions

• Grease and line a medium round springform pan with parchment paper (I lined both the bottom and the sides)
• Start off with the crust. Grind almond and walnuts in your food processor or blender until you get a fine nut meal.
• Combine ground almond and walnuts with melted coconut oil and mix very well.
• Transfer the almond-walnut-coconut oil mixture to the springfoam pan and use the back of a spoon to press down the crust mixture as firmly as possible. Let crust chill in the refrigerator for at least 30 minutes.
• As crust is chilling, place soaked cashews in your food processor or blender together with almond milk, water, fresh lemon juice, and blend until you get a thick cream. Add in lemon zest and sugar and blend some more. Dissolve agar agar powder in 1 tablespoon of warm water and add in to the mixture together with the melted coconut oil. Blend until you get a homogeneous mixture.
• Pour lemon cashew cream filling over the prepared crust (which should be extremely firm by now) and freeze for at least 2 to 3 hours until filling is firm before serving.
• Remove from freezer 10 minutes before serving to soften slightly and top with blueberries and sliced lemon to serve.