Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan lemon cheesecake pie. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vegan lemon cheesecake pie is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Vegan lemon cheesecake pie is something which I’ve loved my entire life.

We have created remarkable vegan wines that delight taste-buds & make an impact! Every bottle sold provides one year of clean water for one person in developing community Low Carb, Exogenous Ketones, Low Carb Protein, Keto Snacks Everything you need. The best tasting, Amazing Food and Supplements for living a Low Carb and Ketogenic Diet. For the cheesecake layer, blend silken firm tofu (or soy quark), vegan cream cheese, soy cuisine, lemon juice, lemon zest, cornstarch, vanilla extract, sugar and pinch of turmeric (optional) until creamy.

To begin with this recipe, we have to prepare a few ingredients. You can have vegan lemon cheesecake pie using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan lemon cheesecake pie:

1. Get 2 dl almonds
2. Take 2 tbspoons of unsweetened peanut butter
3. Get 8 pcs soft dates
4. Prepare 2 dl cashew nuts
5. Get 1,5 dl coconut cream
6. Get 2 tblspoons of potato starch
7. Prepare 0,5 dl melted margarine
8. Prepare 1 teaspoons grated lemon zest
9. Make ready Juice of half a lemon
10. Prepare 0,5 dl sugar

Easy to make, delightfully creamy and tangy and can be gluten-free too. recipes. small plates. large plates. sweets. baking. salads and soups. breakfasts. pantry staples. drinks. about. contact. A food blog with plant-based recipes from all over the world. The light, yet decadent creamy cheesecake pairs perfectly with the citrusy tang of the sun-drenched Sicilian lemon and will leave you dreaming of summer with every mouthful! Not only is this delightful dessert Gluten free & Lactose free, they are also eggless, making them vegan friendly too.

Instructions to make Vegan lemon cheesecake pie:

1. Process almonds, dates and peanut butter until fine dough. Press evenly on the bottom a pie pan covered with baking paper.
2. Soak cashew for at least 30min, throw water away. Process in a machine with lemon juice until very fine and smooth.
3. Warm sugar in the microwave oven with a small drop of water until it melts.
4. Mix cashew paste, meleted sugar, lemon zest and coconut cream.
5. Melt margarine in microwave oven, mix potato starch when its hot. Mix with the rest of the filling.
6. Pour on top of the cake, freeze in the freezer for 1-2 hours and keep in fridge for about an hour before serving. Its not supposed to be frozen.

The light, yet decadent creamy cheesecake pairs perfectly with the citrusy tang of the sun-drenched Sicilian lemon and will leave you dreaming of summer with every mouthful! Not only is this delightful dessert Gluten free & Lactose free, they are also eggless, making them vegan friendly too. Then sprinkle the slices of lemon peel on top. This vegan lemon pie started out as an idea for a lemon meringue pie. But I must confess to not yet being brave enough to attempt the meringue part.

So that’s going to wrap this up for this special food vegan lemon cheesecake pie recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!