LEMON PISTACHIO CHEESECAKE

Another no-bake, sugar, flour, dairy & gluten-free, this vegan cheesecake is seriously delicious & entirely guilt-free. Tangy, and light, it's made with organic tofu, each slice providing a healthy dose of protein. Pairs perfectly with a natural white wine.

INGREDIENTS ------------------

Almond & Coconut crust:

180 g almond flour [ground almonds]

60 g coconut flour [alternatively replace with more almond flour]

70 g maple syrup

32 g melted coconut oil

Cheesecake filling:

120g cashews

20g pistachios

200 g organic silken tofu; or 100 g silken tofu + 100 g vegan cream cheese [for creamier taste]

4 tbsp vegan yogurt, e.g. soy or cashew

2 large lemons, zested and juiced

1 1/2 tbsp maple syrup

3 tbsp coconut oil

METHOD ------------------

1. To make crust, add the ground almonds, coconut flour, maple syrup, coconut oil to a large mixing bowl and whisk to combine.
   

2. Place the crust in a non-stick springform cake tin and press down with fingers or a tablespoon.
   

3. Soak cashews and pistachios overnight or in hot water for. ca. 30min and drain.

4. Zest the lemons, then extract the juice. Combine nuts and all remaining cheesecake filling ingredients in a blender and blitz until smooth. Alternatively place all the ingredients in a large mixing bowl and use a hand blender to combine.
   

5. Pour the cheesecake filling onto the crust and place in the fridge until it's firmed up [min. 1 hour].
   

6. Top with chopped pistachios and enjoy!

LEMON PISTACHIO CHEESECAKE IN MOTION

---