This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
12
servingsPrep time
2
minutesNo cook, dairy and gluten free cheesecake that will have everyone smacking their lips – whether they are vegan or not!
Ingredients
FOR THE BASE:
30g coconut oil, plus extra for greasing100g blanched almonds
100g soft pitted dates
FOR THE TOPPING:
300g cashew nuts2 ½ tbsp agave syrup
50g coconut oil
150ml almond milk
2 lemons, zested and juiced
Directions
- Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
- Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.
If you have a sweet tooth, you’ll love our desserts, cakes and puddings