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!
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
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!