Low Iodine Vegan Cashew Lemon Cheesecake
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp salt
For the filling
- 2 ½ cups raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- ½ cup full-fat coconut cream
- ½ cup fresh lemon juice (from about 4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ½ cup maple syrup
- ¼ cup refined coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- thin lemon slices, for serving (optional)
Instructions
- 1
Line the bottom of a 9-inch springform pan with a round of parchment paper. Place the almonds in a food processor and pulse until they form a coarse, sandy meal, about 15 one-second pulses — stop before they turn to paste. Add the pitted dates and 1/4 tsp salt, then process until the mixture clumps together and holds its shape when pressed between your fingers, about 30–45 seconds.
- 2
Transfer the crust mixture to the prepared pan and press it firmly and evenly across the bottom using the flat bottom of a measuring cup or glass. Place the pan in the freezer while you prepare the filling.
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