Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegan lemon cheesecake pie. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Vegan lemon cheesecake pie is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Vegan lemon cheesecake pie is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vegan lemon cheesecake pie using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan lemon cheesecake pie:

1. Make ready 2 dl almonds
2. Take 2 tbspoons of unsweetened peanut butter
3. Prepare 8 pcs soft dates
4. Make ready 2 dl cashew nuts
5. Make ready 1,5 dl coconut cream
6. Take 2 tblspoons of potato starch
7. Take 0,5 dl melted margarine
8. Get 1 teaspoons grated lemon zest
9. Take Juice of half a lemon
10. Take 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’s going to wrap this up with this special food vegan lemon cheesecake pie recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!