Cheesecakes always intimidate me, and the amount of eggs and butter in them makes me uncomfortable. Today, I realized that vegan cheesecakes are the answer to these woes, and the hint of lavender in this recipe makes everything better, obvi. Recipe and image via This Rawsome Vegan Life.
Crust:
1/2 cup dates
1 1/2 cups nuts (I used soaked walnuts and almonds)
Surround the inside of a cake pan with wax paper or plastic wrap. Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.
Cheesecake:
3 cups cashews (preferably soaked for 3-4 hours)
3/4 cup lemon juice
2/3 cup honey/agave/maple syrup
3/4 cup melted coconut oil
1 teaspoon salt
1-3 teaspoons dried lavender (depends on how much you like lavender; I used 3)
1 teaspoon vanilla extract/seeds from 1/2 vanilla pod
For preparation instructions, click here.
