Lemon Cashew Cheesecake

Light, sour, tasty lemon cheesecake that does not require the use of an oven.

Ingredients: 300 g vegan cookies (or any one of your choice) 3 tbsp. l coconut oil, molten 450 g raw cashew nuts 75 ml maple syrup 1 tsp vanilla extract 5 lemons 2 cans of 400 ml coconut milk A pinch of salt

Recipe: 1. Place 2 cans of coconut milk in the refrigerator to separate the cream. This can take from an hour to three hours, depending on the fat content of the milk. 2. Soak cashews in hot water for 1 hour. Grind cookies and coconut oil with a blender or food processor. Then transfer the mixture to the steel mold for the preparation of the cake and smooth the layer by pressing on it with a glass. 3. Remove the coconut milk from the refrigerator and remove the coconut cream that has moved up the jars. Put the cream in a blender. You don’t need coconut water anymore, you can use it for another recipe.

4. Add cashews, maple syrup, juice of 4 lemons, zest of 4 lemons, vanilla extract and salt to a blender and mix until smooth. 5. Pour the resulting mixture onto a cookie base and tap on the shape to level the mixture. 6. Place the cheesecake in the freezer for 2 hours to make it beautiful and firm. In the meantime, prepare a lemon dressing by peeling the remaining lemon and then slicing its zest into 1 mm thick slices. 7. Remove the cheesecake from the refrigerator 20 minutes before serving. Carefully remove the cheesecake from the pan and place on a serving plate. Then sprinkle with lemon peel.