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lemon cashew "cheesecake"

Whether you are vegan, allergic or intolerant to dairy, or just want to try a healthier version of traditional cheesecake, this delicious lemon cheesecake made from cashews will give you that creamy texture that cheesecake has. 


for crust:

​1 cup pecans, almonds or walnuts

​3/4 c pitted dates, soaked in hot water for at least 10 minutes and drained

​1/4 c coconut

1 T maple syrup

1 tsp vanilla extract

for filling:

​3 1/2 c cashews or macadamias, soaked in water and 1 tsp salt 1-2 hours to overnight and drained

1/2 c coconut oil

​3/4 c honey, maple syrup, coconut nectar or agave nectar

3/4 c lemon juice

zest of 1 lemon

​1 tsp vanilla extract

​a few drops of lemon essential oil

1/2 tsp salt

​1/2 c coconut, almond or cashew milk

1 tsp ginger

​1/8 tsp turmeric


for crust:

​Pulse ingredients in a food processor until crumbly. Coat a springform pan with coconut oil.  pack crumble into bottom and slightly up the sides of the springform pan. set aside.

for filling:

​Blend all filling ingredients.  Pour into crust.  Freeze for 1-2 hours.  Let sit about 10 minutes before serving.  Garnish with lemon slices, blueberries and coconut.  Enjoy.

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