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Vegan lemon cheese cake

An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love.

Ingredients

Base

30g coconut oil
100g Nuts Almonds Blanched
100g Dates Chopped

Topping

100g Nuts Cashew Kernels
45g Syrup Maple
50g Oil Coconut
150g Milk Almond
2 Lemons

Method

Base

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).

Topping

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.