This lavender lemon cheesecake has the most beautiful combination of flavors. It's wonderful how, with one bite, you first get the taste of lemon, fresh and light; then right after, you begin to taste the subtle lavender coming through and are surprised by how much you like it! Who could have known that a handful of raw, whole foods could create such a beautiful and elegant dish? Share this delicate and lovely vegan cheesecake with your loved ones and enjoy the tastes, textures, and simple happiness they all bring.

Raw Lavender and Lemon Cheesecake [Vegan]

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Calories

5162

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Ingredients

For the Crust:

  • 1/2 cup dates
  • 1 1/2 cups walnuts and almonds, soaked for 3-4 hours

For the Cheesecake:

  • 3 cups cashews (preferably soaked for 3-4 hours)
  • 3/4 cup lemon juice
  • 2/3 cup agave/maple syrup
  • 3/4 cup melted coconut oil
  • 1 teaspoon salt
  • 1-3 teaspoons dried lavender, to taste
  • 1 teaspoon vanilla extract/seeds from 1/2 vanilla pod
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Preparation

For the Crust:

  1. Surround the inside of a cake pan with wax paper or plastic wrap.
  2. Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.

For the Cheesecake:

  1. Blend all ingredients together until smooth and creamy.
  2. Pour onto crust in cake pan and set in the freezer or fridge until it has the hardness you want (probably 3-5 hours or overnight).
  3. Take out of cake pan holding the wax paper or plastic wrap and put on your favorite plate.
  4. Slice and enjoy.
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Nutritional Information

Total Calories: 5162 | Total Carbs: 343 g | Total Fat: 408 g | Total Protein: 89 g | Total Sodium: 1174 g | Total Sugar: 74 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.