Vegan Citrus Cashew Cheesecake
Satisfying, luxurious and totally decadent - these are the words that come to mind when eating this cashew-based, 100% vegan version of the beloved cheesecake!
2 cups PRANA organic raw European almonds
¼ tsp ground vanilla
¼ tsp sea salt
12 PRANA organic Medjool dates, pitted
2 tbsp PRANA organic coconut oil
3 cups PRANA organic non-roasted cashews
1 ½ cup homemade almond milk
1 cup lemon juice, freshly squeezed
2 tsp lemon zest
3/4 cup agave syrup
1 tsp ground vanilla
2 pinches sea salt
3 tbsp soya or sunflower lecithin
3/4 cup PRANA organic coconut oil
Soak cashews for 15 minutes. Drain and rinse. Set aside.
Grease a 9 ½" springform pan with coconut oil.
Mix the almonds, the vanilla and the sea salt in a food processor until the almonds are finely chopped.
While the food processor is still activated, add the dates and coconut oil. Continue mixing until the dough has become sticky.
Press the dough into the prepared pan, making sure to press the dough up a bit along the sides.
Refrigerate while you make the filling
Mix all ingredients in a high-speed blender until it becomes creamy.
Pour on top of the crust.
Refrigerate for a minimum of 4 hours before serving.