Vegan Lemon Cheesecake

Preparation: 25 minutes

Cooking: 5 minutes

Total time: 30 minutes

Doses for 8-10 people

Ingredients

• 300 g of vegan dry biscuits

• 110 g of soy butter

• 2 tablespoons of rice malt

• 350 g of almonds

• 800 ml of canned coconut milk

• 2 organic lemons

• 100 g of maple syrup

• 80 g of soy milk

• 2 teaspoons of agar agar (vegetable gelatin)

Instruments

• mixer

• Cake pan with a diameter of 24 cm

Step 1: 

Start by blending the dry biscuits until you get a very fine powder, then melt the soy butter in a saucepan over very low heat or in the microwave; mix the soy butter and malt with the biscuits, and mix everything well. Arrange the mixture on the basis of an openable cake pan covered with parchment paper, then put the base of the cake in the refrigerator and let it rest for at least an hour.

Step 2: We prepare the cream

Take the almonds you have left to soak in lukewarm water for one night, drain and blend them together with the juice and zest of the lemons. Add the maple syrup and the coconut cream (you can get it from the cans of coconut milk leaving it a day at temperature and then transferring it another day in the refrigerator, so that the fat part separates from the watery part: the cream coconut is the white and dense part that remains on the surface) and blend again until a smooth cream is obtained.

Step 3: We finish the cheescake

Dissolve the agar agar in soy milk, then bring it to a boil in a saucepan, leaving it on the fire for a couple of minutes. Add the soy milk to the rest of the ingredients and pour the cream onto the base of the cake; let it cool to room temperature then put it in the refrigerator overnight before serving, decorating the surface with thin slices of lemon.

Storage:  You can keep this vegan lemon cheesecake 3 days in the refrigerator in a special container.

I hope you like this recipe and I hope to receive your photos, to see the result of your cheescake.

Reb and Caro

#sweettoothqueens #lemon #vegan #bakingiscaring