Simple Way Vegan lemon cheesecake pie

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Before you jump to Vegan lemon cheesecake pie recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Eat Will Certainly Effect Your Health.

Many people do not realize that the foods you choose can either help you to be healthy or can adversely effect your health. Something that you should not eat no matter what is the different foods that you will get at all of those fast food places. These sorts of foods are filled with bad fat and also have very little nutritional value. Because of this we are going to be going over the food items that you should be consuming that will have a good effect on your health.

Every person likes to have dessert just after their meals and if you are one of those people you may want to consider some citrus fruit. In addition to vitamin C, you will discover that there are lots of other health benefits that you will find in these kinds of fruits. A thing you might want to try for one of your desserts is actually to mix coconut with orange sections and top the mixture off with a teaspoon of honey.

For people who want to begin living a healthier life the tips above will be able to help you do that. The pre packaged highly processed foods that you can find in any store is also not good for you and instead you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let's go back to vegan lemon cheesecake pie recipe. To make vegan lemon cheesecake pie you only need 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Vegan lemon cheesecake pie:

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

Instructions 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..

Tala recently challenged me to make a Summer baking recipe using their fantastic bakeware. The thing is, I couldn't find key limes anywhere in Kansas City! (BOOOO). My experience making vegan cheesecakes has been that they don't lose their shape when defrosted I have tons of Meyer Lemons, would this recipe work as a lemon cheesecake, or would it be too tart? Vegan lemon meringue pie, made with the freshest vegan lemon curd and torched aquafaba meringue! What could be better than a super classic vegan lemon meringue pie!

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