Exquisite Vegan Russian Lemon Cheesecake

Allergens

Tree Nuts (cashews), Soy (implied in graham crackers), Gluten (graham cracker crumbs)

Ingredients

• 1 1/2 cups raw cashews, soaked overnight
• 1 cup almond milk
• 3/4 cup lemon juice, freshly squeezed
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 cups graham cracker crumbs
• 1/2 cup coconut oil, melted
• 1 tablespoon lemon zest

Instructions

1. In a high speed blender, combine cashews, almond milk, lemon juice, maple syrup, 1/2 cup melted coconut oil, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed. Set aside.
2. In a separate bowl, mix graham cracker crumbs with 1/2 cup melted coconut oil and lemon zest until well combined.
3. Press the graham cracker mixture into the bottom of a 9 inch springform pan.
4. Pour the cashew cream mixture over the crust, smoothing the top.
5. Refrigerate for at least 4 hours or overnight to set.
6. Before serving, decorate with lemon slices and fresh mint leaves for an elegant presentation.

Chef’s Insight

Allow the cheesecake to sit at room temperature for 10 minutes before serving for optimal mouthfeel.

Notes

Be sure to soak the cashews overnight for a creamier texture. - Use high-quality graham crackers for the best flavor.