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.
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.
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.