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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]

$2.99
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Calories

5162

Serves

10-12

Ingredients You Need for Raw Lavender and Lemon Cheesecake [Vegan]

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

How to Prepare Raw Lavender and Lemon Cheesecake [Vegan]

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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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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.


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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

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  1. Yr lavender cheesecake vegan recipe is looks taste. Wanna try make this. Can i ask one thing ?
    Cashew – wonder which its orginal nut or juice ?
    Coconut oil – can use vigrin coconut oil ?

    Looking forward for your response asap.

  2. I cannot find coconut oil (plus I\’d like to substitute it for something healthier), what do you think would work to make it as asimilar as possible? would milk for a non-vegan version work?

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