The topping for this vegan lemon cheesecake is made with cashew nuts rather than dairy products. The base is made from ground almonds making it gluten free, lower carb and suitable for those on the paleo, GAPS and SCD diets. The cheesecake is also refined sugar free.
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The story behind the recipe
Apparently it’s Veganuary. The month when people eat a vegan diet. To be honest, I haven’t got a clue why this should be the case but it seems to be very popular.
Because I’m always bang ‘on trend’ (oh dear god, who am I trying to fool?), I’ve teamed up with a group of fabulous food bloggers for another challenge.
Before Christmas our challenge was to create simple Christmas dishes free from the top 14 allergens (#FreeFromChristmas). This time around we set the challenge to create gluten free and vegan dishes, calling our bit of fun #glutenfreeveganuary. Catchy eh?
More gluten free vegan recipes
So far my wonderful friends have come up with the following gluten free and vegan recipes:
How to make chia or flax eggs and Rainbow fruit skewers by Mel at Le Coin De Mel
Roasted tomato and rosemary soup by Nova at Cherished By Me
Chocolate oat thumbprint cookies by Ciara at My Fussy Eater
Warm kale, pomegranate and avocado salad by Emma at Free From Farmhouse
Pear and cinnamon breakfast rolls by Nathalie at The Intolerant Gourmand
Now it’s my turn to collect the baton…
If I’m honest I’ve lost my baking mojo.
As I outlined in my last blog, I’ve had to give up grains in addition to the dairy, gluten and refined sugar in an attempt to sort out my hormone issues (which radically improved under the Specific Carbohydrate Diet when I tried it to sort out my IBS a few years ago).
It leaves lots of things I can eat, I just haven’t quite got enthused about them.
However, after seeing Rebecca from Glutarama post a photo of a spectacular looking cheesecake on Instagram, I decided to crack on with a gluten free, vegan, grain free, refined sugar free version. I do love a cheesecake!
My vegan lemon cheesecake
My ‘cheese’ topping is made from soaked and blended cashew nuts. This makes cashew cream, a wonderful substitute for cream cheese for any self-respecting food lover. My kids prefer this to the usual cream cheese based cheesecake.
Since I’m supposed to avoid chocolate on this diet I’ve made a lemon cheesecake with a ginger grain free base. The base is created using ground almonds, coconut oil and honey and is very simple and quick to make. You could increase the ginger if you wanted to because you don’t really taste it…but it acts to disguise the taste of the coconut oil for my coconut hating husband.
If you weren’t avoiding sugar I would stir some crystallised ginger through the lemon topping (and base) which I think would take this to another level.
As I keep sugar to a minimum some of you might find this not sweet enough. Feel free to add a little more honey, but don’t go overboard as it will change the consistency of the bake.
If you like cheesecake check out my other recipes:
If you’re not vegan you’ll love my gluten free lemon lime and blackcurrant cheesecake
Then there’s my vegan chocolate cheesecake with Baileys
My no bake gluten free chocolate cheesecake (not vegan)
And my refined sugar free raw chocolate cheesecake with hidden avocado (vegan).
Make sure you Pin my vegan lemon cheesecake recipe to a Pinterest board:
Gluten Free, Vegan Lemon Cheesecake
Ingredients
- FOR THE BASE:
- 180 g ground almonds
- 40 g coconut oil - I use Coconut Merchant, melted
- 30 g maple syrup - or runny honey if not vegan
- 1 tsp ground ginger
- FOR THE TOPPING:
- 185 g cashew nuts - raw, unsalted
- 3 lemons - juice and zest (make sure they're unwaxed)
- 40 g coconut oil - melted
- 40 g maple syrup - or runny honey if not vegan
Instructions
- The night before you wish to make this, place the cashew nuts into a bowl and cover with water. Leave to soak over night (or for around 4 hours if you are in a hurry)
- Mix the base ingredients together and press into a round tin measuring around 15cm diameter
- Place in the fridge while you make the topping
- Add the topping ingredients into a blender and blend until completely smooth
- Scrape the topping onto the base and place back in the fridge for at least 2 hours (or in the freezer if you're in a rush) before serving
Notes
Nutrition (Approx)
I’ve shared this with:
Michelle says
Hello, I need to make this in a bigger size, is it a recipe I can just double?
Thank you
Vicki Montague says
Yes absolutely 🙂
jacqui Bellefontaine says
Well it goes without saying I love lemon cheesecake. This looks delicious.
Kate - glutenfreealchemist says
Great recipe Vicki. I have yet to try the cashew cream ‘cheese’, but if it tastes as good as it looks, then it is surely divine! x
Vicki Montague says
Ah Kate…once you do there’ll be no looking back believe me. You’d NEVER know it wasn’t made in the ‘usual’ way!
Cherished By Me says
This looks amazing, what a great idea, and I’m going to attempt it! I hope the restricted diet helps soon, it must be so difficult
Vicki Montague says
Hi Nova, the restrictions aren’t too bad…you get used to them and if it helps then I’ll be very happy!
Mel says
Oh my goody goodness Vicki, what a cheesecake. I think you know me enough to know for sure I’d go for the sweet option (erm, crystallised ginger and probably a bit of sugar too, he he!). It just looks absolutely divine, there’s no other word to describe it. I love nuts, I love citrus, I love cheesecake. I bet I would devour this baby!
Vicki Montague says
I think you would Mel!
Intolerant Gourmand says
Oh Vicki, wow! This sounds ridiculously good!!! It’s not Callum safe, but hey that means more for me, right?! 🙂 x
Vicki Montague says
Ah sorry it isn’t Callum safe 🙁
Adventures of Mummy and Me says
OMG I LOVE cheesecake! Been looking for a good vegan recipe to try for my little man to enjoy cheesecake – Will have to give this a go! Thanks! #Freefromfridays
Vicki Montague says
I’m sure he’ll like this. Perhaps up the sweetener a little…the kids loved it but thought the base could have been a little sweeter!
Ciara Attwell says
This sounds so delicious! And I love that you’ve managed to cram so many nutritious ingredients into a dessert! Have yummed and pinned!
Vicki Montague says
Thanks Ciara. It’s all gone already…will be making it again very soon!
Rebecca (Glutarama) says
Brilliant! Back of the net Vicki….knew you’d come up trumps (ewe! Don’t like that word anymore!!!) going to give this a go this weekend ?
Vicki Montague says
You inspired me lovely lady! I hope you like it…and yes, please don’t use that word on my website ;)!