Vegan Lemon Cheesecake from Fettle Vegan

Thank-you to 

Fettle Vegan  to let me publish this Recipie & Picture

LAVENDER LEMON CHEESECAKEWITH COCONUT WHIPPED CREAM!

This dish tastes like a lighter version of a key lime pie...plus lavender! Its not too sweet, with the crust adding a delicious crunchy texture to every creamy bite.

We adapted the recipe from This Rawsome Vegan Life.

More of a chocolate fan?

Check out the recipe for  Chocolate Chip Cheesecake. Based off of this cheesecake recipe, its smooth, creamy, and just a little bit chocolatey! 

Crust:

1/2 cup dates

1 1/2 cup nuts (I used almonds and cashews)

3 tablespoons melted coconut oil

Blend all ingredients together in a food processor.

Line a cake pan or pie tin with non-stick or waxed paper.

Press mixture into the sides and bottom of pan.

Refrigerate to set, about one hour.

Cheesecake:

3 cups cashews

3/4 cup lemon juice

2/3 cup agave nectar

3/4 cup melted coconut oil

1 teaspoon salt

3 teaspoons dried lavender

1 teaspoon vanilla extract

Blend all ingredients together in food processor until smooth and creamy, about 2-3 minutes.

Then taste test...with a very large spoon. Because seriously, this stuff is HEAVEN. It is awesome, it is delicious, and I don't feel guilty overeating it.

Pour batter into set crust and refrigerate for several hours or overnight before removing from wax paper and serving!

Coconut Whipped Cream:

(adapted from Healthy Happy Life)

1 can full fat coconut milk

3 tablespoons powdered sugar

1-2 teaspoons vanilla

Sit one can of coconut milk in the fridge overnight. Being careful not to tip or jostle the can, remove the thick white stuff from the top half of the can, leaving the clear liquid left at the bottom.

Put this thick white stuff into a mixing bowl with the sugar and vanilla.

Mix with hand beaters...and mix, mix, mix! Mix until all mixture become light, airy, fluffy and whipped cream looking!

P.S. Apparently the brand you buy matters. We bought Mother's Market store brand and had no trouble!