Lemon Cheesecake with Rhubarb Sauce

Look how creamy!!!!

lemon cheesecake

It is vegan. It is raw. It is oh so delicious!

I loved sharing this and seeing people really enjoy it and be surprised when I told them the ingredients.

Cashews and dates are magical.*.*.*.*



1/2 cup:

Walnuts, raw

Pecans, raw

Almonds, raw


1/4 cup coconut oil

Himalayan Sea Salt, fine


3 cups, Cashews, raw, soaked

1/2 cup agave/maple

1/2 cup hemp milk

4 Tb lemon juice

1 Tb lemon zest

Himalayan Sea Salt, fine

Rhubarb Sauce:




Coconut Milk

Find recipe here!

1. Soak cashews.

2. Crust: In a food processor, combine nut and blend until ground, but not a flour (unless you want it that way). Add coconut oil and salt to mixture. Sprinkle coconut flakes on a springform pan then press the crust into it, then put in freezer while you prepare the batter.

3. Rinse soaked cashews and add to food processor. Add all ‘filling’ ingredients and blend for several minutes until a smooth, creamy consistency.

4. Remove crust from freezer and pour batter on top. Return to freezer.

5. Once the filling is firm, pour the rhubarb sauce on top and freeze some more.

6. When you’re ready to serve, remove cheesecake from freezer, separate from springform and let it defrost for 5-10 minutes before serving.

I recommend small slices as this cheesecake is RICH! Yes, it IS that easy and amazingly delicious, decadent, and perfectly satisfying.

*IF there are any leftovers, put in a freezer friendly container and refreeze.




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