Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegan lemon cheesecake pie. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Vegan lemon cheesecake pie is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Vegan lemon cheesecake pie is something which I’ve loved my entire life.
This vegan lemon pie is a lemon lover's dream. The lemon curd filling is so tangy, sweet and creamy, you'd be surprised to have a lemon pie without any eggs! It's also made without any grains, perfect for those following a paleo and gluten free diet. The best part about it is that you can either use a baked crust or a raw crust.
To begin with this particular recipe, we have to prepare a few ingredients. You can have vegan lemon cheesecake pie using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan lemon cheesecake pie:
- Make ready 2 dl almonds
- Get 2 tbspoons of unsweetened peanut butter
- Get 8 pcs soft dates
- Make ready 2 dl cashew nuts
- Prepare 1,5 dl coconut cream
- Prepare 2 tblspoons of potato starch
- Make ready 0,5 dl melted margarine
- Make ready 1 teaspoons grated lemon zest
- Take Juice of half a lemon
- Make ready 0,5 dl sugar
This vegan lemon pie started out as an idea for a lemon meringue pie. But I must confess to not yet being brave enough to attempt the meringue part. Even though I have made vegan meringue, successfully, it's not quite the same type of meringue as what you put on top of a lemon meringue pie, so I'm still daunted. When thinking about it though I just knew I wanted to make a vegan lemon pie.
Instructions to make Vegan lemon cheesecake pie:
- Process almonds, dates and peanut butter until fine dough. Press evenly on the bottom a pie pan covered with baking paper.
- Soak cashew for at least 30min, throw water away. Process in a machine with lemon juice until very fine and smooth.
- Warm sugar in the microwave oven with a small drop of water until it melts.
- Mix cashew paste, meleted sugar, lemon zest and coconut cream.
- Melt margarine in microwave oven, mix potato starch when its hot. Mix with the rest of the filling.
- Pour on top of the cake, freeze in the freezer for 1-2 hours and keep in fridge for about an hour before serving. Its not supposed to be frozen.
Even though I have made vegan meringue, successfully, it's not quite the same type of meringue as what you put on top of a lemon meringue pie, so I'm still daunted. When thinking about it though I just knew I wanted to make a vegan lemon pie. To prepare the lemon pie filling recipe with tofu, combine sugar, flour, cornstarch, and salt in a saucepan. Place it on a burner over medium heat and add water, and lemon juice. Stir to combine and continue stirring occasionally until it comes to a boil.
So that is going to wrap this up for this exceptional food vegan lemon cheesecake pie recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
