How to Make Yummy Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar)

Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar). That's right, this Lemon No Bake Vegan Cheesecake recipe is made with real ingredients and doesn't require an oven. Raw Vegan Desserts are some of our favorite sweet treats to make in our kitchen. We love that they don't require an oven and that all of the delicious ingredients used are in their purest.

Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake. Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. You can have Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar)

1. You need of Crust.
2. It's 3/4 cup of dessicated coconut 🌴.
3. Prepare 1 of banana 🍌.
4. You need of Filling.
5. Prepare 2/3 cup of raw cashews (soaked overnight to soften).
6. It's 1/3 cup of coconut cream.
7. It's 2 tbsp of coconut oil (melted).
8. Prepare 1 of banana 🍌.
9. You need of Juice of 1 lemon 🍋.
10. It's of Optional : Tumeric powder for colour.

For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness. Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for. This vegan cheesecake recipe is entirely a whole food, like any food should be! This dessert is plant-based, gluten-free, easy to make, low-carb, and furthermore refined sugar-free.

Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) instructions

1. Blend banana. Mix banana with dessicated coconut. Pressed filling into a pan. I used a loaf pan. Baked in 180degrees oven for 20-25 mins. Let cool completely..
2. Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend..
3. Pour onto cooled crust. Freeze for 4 hours or more..
4. To serve, take it out of the freezer for 15-20 mins to thaw. Enjoy!.

Too much sugar and not enough lemon taste. That is why I came up with these lemon coconut squares. Pour this into a Mixing the sugar and cornstarch first will just help evenly distribute the cornstarch so that no lumps form. A delightfully creamy vegan coconut lime cheesecake. This recipe is free from gluten & grains, refined sugars, and added oils, and can easily be made raw.