Cafe Gratitude's Cashew Lemon Cheesecake
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
Crust:2 cups almonds1/4 tsp vanilla1/8 tsp saltheaping 1/4 cp chopped datesFilling:3 cups cashews soaked 6-8 hours1 1/2 cups almond milk1 cup lemon juice3/4 cup agave1 tsp vanilla2 pinches salt3 tbsp lecithin3/4 cup raw unscented coconut butterGarnish:Lemon zest or slices or berries
Crust:
In a food processor, process the almonds, vanilla and salt until crumbled. Continue to process while add small amounts of dates until crust sticks together. Press the crust onto bottom of greased (with the coconut butter) 9 1/2 inch pan.
Filling:
blend all the ingredients except lecithin and coconut butter until smooth. Now add the lecithin and coconut butter until well incorporated. Pour in prepared crust and set in fridge or freezer about an hour until firm.
Number of Servings: 16
Recipe submitted by SparkPeople user BABYDOLLSEA1.
In a food processor, process the almonds, vanilla and salt until crumbled. Continue to process while add small amounts of dates until crust sticks together. Press the crust onto bottom of greased (with the coconut butter) 9 1/2 inch pan.
Filling:
blend all the ingredients except lecithin and coconut butter until smooth. Now add the lecithin and coconut butter until well incorporated. Pour in prepared crust and set in fridge or freezer about an hour until firm.
Number of Servings: 16
Recipe submitted by SparkPeople user BABYDOLLSEA1.
Nutritional Info Amount Per Serving
- Calories: 380.3
- Total Fat: 28.5 g
- Cholesterol: 0.0 mg
- Sodium: 173.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 6.0 g
- Protein: 7.9 g
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