How to Make Vegan Lemon Cheese Cake without Baking
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Recipe:
Basement:
1/2cup roasted almond
1/2cup roasted cashew nut
30g dried coconut flake
1cup date (soaked,seeded)
30g sweetener syrup
1/8tsp salt
Filling:
2cup soaked cashew nut
1can thick coconut cream
1/2cup sweetener syrup
1tsp vanilla extract
2 lemon juice
30g coconut oil
Lemon zest:
3tbsp sugar
1/2cup water
lemon zest juliene
Instruction: for basement
1. mix all ingredient in the food processor until mixed and sticky.
2. press the mixture and make it evenly.
3. freezer about 30-40 mins.
Instruction: for filling
1. soak the cashew and drian the water. add into blender.
2. freeze or chil the coconut can about 5 hours. And scoop only the thick part of the coconut cream into the blender.
3. add all the others ingredient into the blender and blend until smooth.
4. pour into the mold and spread evenly.
5. freezer about 6 hours or overnight.
6. decorate the cake with candied lemon.
Instruction: for lemon
1. bring water to the boil. Add lemon zest and add sugar little by little at a time.
2. cook the lemon zest until soft and transparent.
3. cool down.
Note:
- serve the cake in cold temperature or freezer.
- if the cake is too hard, put it in the fridge about 15-20 mins to eat or put into the room temperature about 5 mins.
-keep the cake in the freezer is perfect.
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Chef Win
Vegan Startup
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#vegancheesecake #veganlemoncheesecake #veganrecipes #veganthailand #veganthaifood #veganstartupbychefwin
Негізгі бет No Bake Vegan Lemon Cheese Cake | Vegan Startup by Chef Win
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