{Raw + Vegan} Vanilla Lemon Cheesecake




Crust :

1/4 cup raw almonds

1/4 cup coconut

1/2 cup Medjool dates

1/4 tsp unrefined sea salt

Filling :

2 1/2 cups soaked cashews soaked in water for 24 

 Juice of 2 lemons don’t let any seeds get in!

Zest of one lemon

3/4 cup coconut oil

3/4 cup raw agave nectar

1 tsp vanilla extract

Seeds of one vanilla bean pod

1/4 water if necessary


1. Combine the ingredients for the crust in a blender or food processor and blend until combined.

2. Press the ‘crust’ mixture into the button of a pie dish.

3. Wash out the blender or processor and combine all the filling ingredients.

4. Puree for 3-5 minutes or until all ingredients are thoroughly combined.

5. Place pie in the fridge for 6-12 hours or until completely hardened through.

Print recipe

Print recipe

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