Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vegan lemon cheesecake pie. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Use this No-Bake Vegan Pie Crust recipe to make the crust for these lemon bars. *Coconut cream is not the same as coconut milk. A vegan dessert pie made with raw cashews and lemons for a delicious, thick, and creamy texture. Pastry is made using macadamia nut milk and vegetable shortening.

Vegan lemon cheesecake pie is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Vegan lemon cheesecake pie is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:

1. Get 2 dl almonds
2. Get 2 tbspoons of unsweetened peanut butter
3. Make ready 8 pcs soft dates
4. Get 2 dl cashew nuts
5. Take 1,5 dl coconut cream
6. Prepare 2 tblspoons of potato starch
7. Prepare 0,5 dl melted margarine
8. Take 1 teaspoons grated lemon zest
9. Get Juice of half a lemon
10. Take 0,5 dl sugar

I tried to keep this vegan raspberry lemon cheesecake simple. Grind the walnuts, transfer to a medium dish, mix in the honey or maple syrup for a vegan version and press the mixture tightly into the springform pan. How to make a vegan graham cracker pie crust. As mentioned before, any pie crust will work.

Steps to make Vegan lemon cheesecake pie:

1. Process almonds, dates and peanut butter until fine dough. Press evenly on the bottom a pie pan covered with baking paper.
2. Soak cashew for at least 30min, throw water away. Process in a machine with lemon juice until very fine and smooth.
3. Warm sugar in the microwave oven with a small drop of water until it melts.
4. Mix cashew paste, meleted sugar, lemon zest and coconut cream.
5. Melt margarine in microwave oven, mix potato starch when its hot. Mix with the rest of the filling.
6. 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.

As I want the cheesecake to be the center of attention, I used the simple graham cracker crust. This vegan lemon supreme pie is my new favorite summertime dessert! If you have never tried a lemon supreme pie before, buckle up. You blind bake a vegan pie crust, then fill with a whipped "cheesecake" like filling and top with a lemon curd. Top with some whipped topping and serve.

So that’s going to wrap this up for this special food vegan lemon cheesecake pie recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!