Cafe Gratitude's Cashew Lemon Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Cafe Gratitude's Cashew Lemon Cheesecake calories by ingredient
Introduction
makes 9 1/2-inch cheesecakeI am Grateful - page 122 makes 9 1/2-inch cheesecake
I am Grateful - page 122
Number of Servings: 16
Ingredients
-
Crust:
2 cups almonds
1/4 tsp vanilla
1/8 tsp salt
heaping 1/4 cp chopped dates
Filling:
3 cups cashews soaked 6-8 hours
1 1/2 cups almond milk
1 cup lemon juice
3/4 cup agave
1 tsp vanilla
2 pinches salt
3 tbsp lecithin
3/4 cup raw unscented coconut butter
Garnish:
Lemon zest or slices or berries
Directions
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.