Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vegan lemon cheesecake pie. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegan lemon cheesecake pie is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Vegan lemon cheesecake pie is something which I have loved my whole life. They are nice and they look wonderful.

This vegan cheesecake is so great to make all year around but in the summer it's out-of-this-world good! If you don't have to bake when it's in the Raspberry lemon pie all done! Now in the fridge and forget it for a few hours. I had to calmly remove myself.

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

The ingredients needed to make Vegan lemon cheesecake pie:

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

Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing! This vegan lemon and blueberry cheesecake is the perfect dessert for Summer, it is creamy, tangy and fruity and tastes just like a non-vegan cheesecake! Want to know what sunshine tastes like? It's bursting with fresh citrus flavor and its vegan!

Steps 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.

Want to know what sunshine tastes like? It's bursting with fresh citrus flavor and its vegan! If you like this recipe, you may also like my Vegan Cheesecake Bites. Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake. Stir until the agar-agar has dissolved.

So that is going to wrap it up with this exceptional food vegan lemon cheesecake pie recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!