I’ve been promissing again to post a recipe on the blog for what feels like ages. Many of my friends got to taste this delish vegan lemon “cheese cake” and loved it, so now, that my sweetheart is sleeping in my lap but left my right arm free, I thought I might just try to write it down.
The cheese cream is vegan because I replaced the traditional sweet cream cheese with a very healthy dairy free alternative…homemade cashew cream!
By the way, I’ve prepared this cake at times using lemon zest and other times using orange zest. Same recipe, but with this twist it tastes like a totally different cake.
So let’s get down to business!
For the base:
200 g mixed nuts (raw, unroasted)
200 g pitted dates
3 teaspoons of cocoa powder
40 ml water
For the cream:
150 g cashew (raw, soaked overnight)
3 spoons of agave syrup or another sweetener of your choice
The zest of one lemon (or of one orange…as you prefer)
2 spoons of coconut oil (no need to melt it)
Start by soaking the cashews, because that’s what takes the longest.
Just weigh them one day before you plan on making the cake and then put them in a bowl with a lot of water. (the cashews will at least double in size overnight)
The next day, it’s time to do the rest. Start by preparing the base. Mix the nuts, dates, cocoa and a bit of water in your food processor. Process them for a few minutes if you like having an even base or for a bit less time if you like to still feel the crunchiness of the nuts.
Then, spread the base on a medium sized cake tin (round, square…as you like) lined with baking paper. Press it down well so that it forms a compact base, then refrigerate while you make the “cheese” cream.
Wash the food processor, because you don’t want your cream to colour brown from the cocoa left overs.
Strain the soaked cashews well and then process them together with the rest of the ingredients (agave syrup, lemon or orange zest and coconut oil) for a few minutes. Take a break and taste to see if it’s creamy and sweet enough for you. (Remember, the base is also sweet from the dates, so don’t go wild with the agave!)
When you obtained the cream you wanted, pour it over the refrigerated base and smooth it out with a spatula. Then grate some more lemon zest over it, for decoration. Refrigerate again. Ready to serve in aprox. 1 hour.
Don’t you just love having delicious healthy and guilt free treats in your home?
I know I do! Enjoy!