Lemon Squeezy Vegan Raw Cheesecake by Zara Janjua
“Vegan cheesecake can be so expensive and is usually quite fiddley to make. This recipe is much cheaper and easier to make, so hopefully you’ll want to try it for yourself! I’d say its guilt-free as well, however, not if you eat all the thing in one sitting…!”
Zara Janjua is a TV presenter and producer from Glasgow. She is a food blogger and social media influencer and has cooked on STV alongside some of Scotland’s best chefs for four years. Coming from an Asian family she enjoys fusing flavours from Pakistan with the Mediterranean and Middle East.
For more information head over to Zara’s newly launched website and blog: www.zarajanjua.com
Ingredients: Serves 6
For the topping:
350g COYO or any other coconut yogurt
1 large avocado
4 dessert spoons of honey
10 large strawberries
20g blueberries
5ml lemon juice
For the base:
250g nuts (macadamia, walnut, pecan, brazil, almond)
60g raisins
60g dates
Olive oil
Method:
1. Remove all flesh from the avocado and crush with a fork before blending in a food processor with the lemon juice and honey.
2. Once smooth, fold into the coconut yogurt. Cover and place in fridge to cool.
3. Place nuts, raisins and dates into the food processor and blitz until mixture is grainy.
4. Lightly grease a 6-inch non-stick spring form tin with olive oil before placing the base mixture into the tin.
5. Spread mixture evenly and press down firmly.
6. Place in fridge to set for 15 minutes.
7. Once the base has set scoop the topping on top and push around the side of the cake tin to cover evenly.
8. Place the cake tin back into the fridge to set for at least two hours.
9. Once the cheesecake has set, slice the strawberries and place on the cake with a sprinkle of blueberries.
10. Slice and serve guilt-free.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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