Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegan lemon cheesecake pie. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vegan lemon cheesecake pie is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Vegan lemon cheesecake pie is something which I have loved my whole life. They’re nice and they look fantastic.

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.

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

The ingredients needed to make Vegan lemon cheesecake pie:

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

Made with homemade vegan condensed milk. The thing is, I couldn't find key limes anywhere in Kansas City! (BOOOO). My experience making vegan cheesecakes has been that they don't lose their shape when defrosted I have tons of Meyer Lemons, would this recipe work as a lemon cheesecake, or would it be too tart? An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten.

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.

A lusciously lemony vegan dessert that the family will love. 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. Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing!

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