![Lemon Coconut Vegan Cheesecake

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, lemon coconut vegan cheesecake

  • 6 ingredients (no sugar). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lemon Coconut Vegan Cheesecake

  • 6 ingredients (No sugar) is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar) is something that I have loved my whole life. They are fine and they look wonderful.

That's right, this Lemon No Bake Vegan Cheesecake recipe is made with real ingredients and doesn't require an oven. Raw Vegan Desserts are some of our favorite sweet treats to make in our kitchen. We love that they don't require an oven and that all of the delicious ingredients used are in their purest.

To get started with this recipe, we have to prepare a few ingredients. You can cook lemon coconut vegan cheesecake

  • 6 ingredients (no sugar) using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar):
  1. Take Crust
  2. Prepare 3/4 cup dessicated coconut 🌴
  3. Make ready 1 banana 🍌
  4. Take Filling
  5. Prepare 2/3 cup raw cashews (soaked overnight to soften)
  6. Take 1/3 cup coconut cream
  7. Get 2 tbsp coconut oil (melted)
  8. Take 1 banana 🍌
  9. Make ready Juice of 1 lemon 🍋
  10. Get Optional : Tumeric powder for colour

This recipe is free from gluten & grains, refined sugars, and added oils, and can easily be made raw. The flavors are on the light and mellow side here. You get a lot of the lime from the filling, and a good dose of the coconut through the cake base. For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness.

Steps to make Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar):
  1. Blend banana. Mix banana with dessicated coconut. Pressed filling into a pan. I used a loaf pan. Baked in 180degrees oven for 20-25 mins. Let cool completely.
  2. Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend.
  3. Pour onto cooled crust. Freeze for 4 hours or more.
  4. To serve, take it out of the freezer for 15-20 mins to thaw. Enjoy!

Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for. An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Lemon Coconut Macaroons Recipe (V, GF): an easy vegan recipe for sweetly tart lemon macaroons made from healthy ingredients to brighten your So I had no idea whatsoever that my sister Jenny LOVES coconut macaroons. Lemon Coconut Macaroons Recipe (V, GF): an easy vegan recipe for sweetly tart lemon macaroons made from healthy ingredients to.

So that’s going to wrap this up for this special food lemon coconut vegan cheesecake

  • 6 ingredients (no sugar) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!