Vegan Lemon Cheesecakes
Zesty and creamy lemon cups - like a cheesecake, but so much lighter. These vegan lemon cheesecakes are so easy to put together and make for a lovely chilled treat.
Ingredients
For the base
- 100g oat flour use gluten-free oats if necessary
- Pinch of salt
- 2 tbsp coconut oil melted
- 1/2 tbsp maple syrup or liquid sweetener of choice
For the filling
- 40g cashews*
- 200ml full fat coconut milk canned
- 80ml lemon juice
- Zest of 1 lemon
- 2.5 tbsp maple syrup
- 1.5 tbsp cornflour or arrowroot powder
- 1/2 tsp agar agar**
- Pinch of turmeric
Instructions
- Mix all the base ingredients in a bowl and press into a muffin mould, or a loaf tin lined with baking paper. Chill in the freezer while you make the lemon filling.
- Pour the coconut milk into a blender/food processor along with the cashews, lemon juice, lemon zest, maple syrup and a pinch of salt. Blend until smooth.
- Pour into a pan and mix in the corn starch, turmeric and agar agar. Cook on a medium heat whisking constantly until the mixture thickens.
- Pour the lemon mixture on top of the base, then leave for 10-15 minutes to cool. Transfer to the fridge and allow to set for a couple of hours. The mixture will thicken as it cools.
Notes
* Soak your cashews for 4 hours or overnight, then drain and rinse before blending. This will give you a smoother result! If you're short on time, you can soak them in boiling water for 30 minutes.
**If you can't get hold of agar agar you can add an extra 1/2 tbsp cornflour instead.
Nutrition
Calories: 183kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 7mgPotassium: 160mgFiber: 1gSugar: 5gVitamin A: 1IUVitamin C: 4mgCalcium: 22mgIron: 2mg
Tried this recipe?Let us know how it was!