Vegan Lemon & Acai Cashew Cheesecake

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Vegan Lemon & Acai Cashew Cheesecake


Ingredients

  • Crust:
  • 1 cup of raw cashews
  • 1/3 cup of coconut flour
  • 1/3 cup of brown rice malt syrup
  • dash of vanilla and sea salt
  • Filling:
  • 2 cups of raw cashews soaked for 24 hours in water
  • 1/2 cup of nut milk of your choice
  • 3 tbsp or more of rice malt syrup
  • 1 tbsp of nutritional yeast to give it a “cheese” cake flavour (optional)
  • 1/2 tsp of vanilla paste
  • pinch of sea salt
  • 3 tbsp of melted coconut oil
  • For the lemon layer:
  • – 1/4 cup of lemon juice
  • -1 tsp of lemon zest
  • (optional: 1/2 tsp of turmeric for a yellow colour)
  • For the Acai layer:
  • – 2 1/2 tsp of Acai powder or if you do not have it 1/2 to 1 cup of frozen berries

Instructions

  1. Soak 2 cups of cashews overnight in water;
  2. In a food processor, mix the cashews and coconut flour until fine then add the rice malt syrup, vanilla and sea salt until it forms a sticky dough.
  3. In a cake tin, line with plastic wrap or baking paper press the dough to form the cheesecake base with wet fingers.
  4. Place it in the freezer while you make the filling.
  5. For the filling, drain and rinse the cashews and blend them for a few minutes on their own until it forms a paste.
  6. Add in the nut milk, coconut oil, vanilla, salt, rice malt syrup and nutritional yeast. Blend for a few minutes.
  7. Remove half of the filling from the food processor (about 1 1/2 cup) and set aside in a bowl. Add the lemon juice and lemon zest in the food processor and blend.
  8. Pour the lemon layer on top of the base and set aside in the freezer.
  9. In the food processor, add the remaining cashew filling and blend with the acai powder or frozen berries.
  10. Spread carefully on top of the lemon layer and place in the freezer for 3 hours minimum.
  11. Take out of the freezer 1 hour before serving.
  12. Top with strawberries, blueberries, coconut or any toppings you want.

 

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