Food Friday: Lavender Lemon Vegan Cheesecake

By Megan Vick

 

This recipe for Lavender Lemon Vegan Cheesecake by Emily von Euw featured One Green Planet looks and sounds delicious! I know what I’ll be doing with my Saturday night! I wonder how it will pair with my Lavender Lemon Lip Balm (shameless plug).

 

Ingredients:

Crust:

  • 1/2 cup dates
  • 1.5 cups nuts (soaked walnuts  and almonds)

 

Cheesecake:

  • 3 cups cashews (soaked 3-4 hours)
  • 3/4 cups lemon juice
  • 2/3 cups agave or maple syrup
  • 3/4 cup melted coconut oil
  • 1 tsp salt
  • 1-3 tsp dried lavender (depending on how much you like lavender)
  • 1 tsp vanilla extract OR seeds from 1/2 vanilla bean pod

 

Preparation:

Crust:

  1. Surround the inside of a cake pan with wax paper or plastic wrap
  2. Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake ban. Do so. Set in fridge.

 

Cheesecake:

  1. Blend all ingredients together until smooth and creamy
  2. Pour onto crust in cake pan and set in freezer or fridge until it has desired hardness (probably 3-5 hours or overnight)
  3. Take out of cake pan holding the wax paper or plastic wrap and put on your favorite plate
  4. Slice and enjoy

 

We cannot wait to try this cheesecake! Here’s Emily’s Rawsome Vegan Baking cookbook for you to check out too!

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