Vegan Lemon Cheesecake

Makes: 16

Prep: 15 mins

Cook: 30 mins

Ingredients

For the crust:

2 cups (230g) walnuts

¹⁄₄ cup (60ml) maple syrup  

FFor the filling:

1.5 lbs (680g) silken tofu, drained

1 cup (180g) coconut sugar

1 ¹⁄₂ tbsp. almond butter

¹⁄₂ tsp. salt

zest of a large lemon

1 tsp vanilla extract

1 ¹⁄₂ tbsp. cornstarch (cornflour)

2 tbsp. lemon juice 

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
203	13g	16g	7g	2g

*nutrition per serving

Directions

For the crust:

1. Place the walnuts into a food processor and blitz until ground. Now add the maple syrup and blend until the mixture comes together to form a dough.

2. Press the dough into a pie dish, covering the bottom and working it up the sides of the dish. Place the dish in the refrigerator to chill while preparing the pie filling.

For the filling:

1. Heat the oven to 350°F (180°C).

2. Place all the pie filling ingredients into a food processor and blend until smooth.

3. Pour the pie filling into the pastry crust and place the pie in the oven to bake for 30 minutes, until set, and lightly golden on top.

4. Remove the pie from the oven and set the dish onto a wire rack to cool. Once cooled, place the dish in the refrigerator until the pie is chilled and set, When ready, slice and serve.