Friday, March 22, 2013

Vegan Meyer Lemon Cheesecake

I came across this recipe while looking for ways to use the meyer lemons I had bought. It is a pretty simple and delicious cheesecake.
  • 6 medjool dates, pitted and halved 
  • 1/2 cup pecans
  • 1/8 t salt
  • 1 1/2 cups raw cashews, soaked overnight
  • juice of 2 meyer lemons
  • zest of 2 meyer lemons
  • 1 vanilla bean, split and scraped
  • 1/3 cup liquid coconut oil
  • 1/3 cup honey
Cooking Directions
  1. In a food processor combine the dates, pecans, and salt. Blend until uniform and the pecans look like a very coarse meal.
  2. Press the pecan/date mixture into a pie pan using your fingers. Set aside.
  3. Strain the cashews of their soaking liquid and rinse them well. Place them in a blender with the remaining ingredients.
  4. Blend on high until the mixture is very smooth. This took me a while to accomplish. I actually put in the entire vanilla bean since I had one that has been soaking in vodka to make vanilla extract. The blender blended most of the vanilla bean. Just keep scraping the sides and blending.
  5. Pour the filling mixture onto the crust and smooth the surface. Cover with foil and place in the freezer until solid.
  6. When ready to serve remove from the freezer 30 minutes prior to serving.

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