Lemon Cheesecake

The very first cake i ever made, in my previous life before becoming a vegan, was a cheesecake. And it was pretty good; so good our friends always asked me to bring one at dinner parties. So naturally, i just had to make a vegan version of it. And it is pretty good as well!

Ingredients:

For the crust

1 cup almond flour (or any other flour you prefer)

2 tbsp almond butter

1 tbsp maple syrup

1 tbsp coconut oil

For the cream

2 cups cashews soaked overnight, rinsed and drained before you use them

1/4 cup coconut milk shaken

1/4 maple syrup

1 tsp vanilla extract

1/3 cup lemon juice and zest from 1/2 lemon

 

How to:

1. Place parchment paper in a tray

2. Mix all the ingredients for the crust well and spread in the tray 

3. Place all ingredients for the cream in a blender and blend well in high speed until it becomes really creamy. 

4. Pour the cream on the crust and freeze for 2 hours, then place in the fridge until it becomes a bit soft before serving!