Vegan Raw Lemon Cheesecake Slice

Cheers to healthier options with the Thermomix® Appliance. You can never go wrong with anything cheesecake! This vegan recipe is gluten-free, milk-free and egg-free and a healthy alternative to the regular cheesecake. I promise it doesn’t disappoint in the taste credentials either.

Ingredients:

Base

• 150g almonds
• 120g dates
• 25g water

Filling

• 380g raw cashews
• Juice of 1 lemon and rind
• 100g coconut oil
• 50g sugar
• 1 tsp vanilla essence

Directions:

1. Line a slice tray with baking paper or TM Essentials Baking Liner.
2. Soak raw cashews in boiling water for 30 minutes. 
3. Place almonds, dates and water in Mixing Bowl and chop for 30 sec/Speed 8. Scrape down sides and process for a further 15 sec/Speed 8.
4. Press into the base of slice pan. Wetting the spoon will stop the base sticking to the spoon.
5. Drain the cashews. Without cleaning the Mixing Bowl, add the cashews, lemon juice, coconut oil, sugar and vanilla essence and mix for 15 sec/Speed 8. Scrape down the sides and process for a further 3 min/Speed 6.
6. Spread filling mixture evenly on top of the base. Garnish with lemon rind, and leave in the fridge for 4 - 6 hours to set.
7. Cut into slices or squares to serve.

*Serves 16

*Keeps 3 – 4 days.

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