Vegan Lemon Cheesecake
Serves
16
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
For the crust:
2 cups (230 g) walnuts
¼ cup (60 ml) maple syrup
2 cups (230 g) walnuts
¼ cup (60 ml) maple syrup
For the filling:
1.5 lbs (680 g) silken tofu, drained
1 cup (180 g) coconut sugar
1 ½ tbsp almond butter
½ tsp salt
large lemon, zested
1 tsp vanilla extract
1 ½ tbsp cornstarch (cornflour)
2 tbsp lemon juice
1.5 lbs (680 g) silken tofu, drained
1 cup (180 g) coconut sugar
1 ½ tbsp almond butter
½ tsp salt
large lemon, zested
1 tsp vanilla extract
1 ½ tbsp cornstarch (cornflour)
2 tbsp lemon juice
Nutrition
(Per Serving)
Calories
203
Fats
13 g
Protein
7 g
Carbs
18 g
Instructions
-
For the crust:
Place walnuts into food processor and blitz until ground. Add maple syrup and blend until mixture forms into dough.
Press dough into pie dish, covering bottom and working up sides of dish. Place dish in refrigerator to chill while preparing pie filling. -
For the filling:
Preheat oven to 350°F (180°C).
Place all pie filling ingredients into food processor and blend until smooth.
Pour pie filling into pastry crust and place pie in oven to bake for 30 minutes, until set and lightly golden on top.
Remove pie from oven and set dish onto wire rack to cool. Once cooled, place dish in refrigerator until pie is chilled and set. When ready, slice and serve.