Vegan lemon cheesecake pie

Name: Vegan lemon cheesecake pie
Cuisine: British
Ingredients: 2 dl almonds; 2 tbspoons of unsweetened peanut butter; 8 pcs soft dates; 2 dl cashew nuts; 1,5 dl coconut cream; 2 tblspoons of potato starch; 0,5 dl melted margarine; 1 teaspoons grated lemon zest; Juice of half a lemon; 0,5 dl sugar

Sanna @cook_22153255

Vegan lemon cheesecake pie

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Ingredients

2 dlalmonds
2tbspoons of unsweetened peanut butter
8 pcssoft dates
2 dlcashew nuts
1,5 dlcoconut cream
2tblspoons of potato starch
0,5 dlmelted margarine
1 teaspoonsgrated lemon zest
Juice of half a lemon
0,5 dlsugar

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Steps

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.