Gluten Free, Vegan Lemon Cheesecake
This cheesecake is simple to make and utterly delicious. It is also Gluten-free, Dairy-free, Egg-free, Soya-free, Vegan, Grain-free, Refined Sugar-free, Suitable for those on the paleo, GAPS or SCD diet.
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 data is for information only
Nutrition (Approx)
Calories: 377kcal | Carbohydrates: 22g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Sodium: 4mg | Potassium: 228mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 21.6mg | Calcium: 76mg | Iron: 2.7mg