My son Noah and I have been experimenting with sweet recipes and I thought I’d share this delicious lemon cheesecake. Enjoy!
Crust:
¾ Cup Chopped Raw Almonds
½ Cup Rolled Oats
½ Cup Chopped Dates
½ Cup Raisins (or dried figs or additional dates)
1 tsp. Vanilla Extract
Pinch of Sea Salt
Combine all ingredients by hand or in a food processor and press into round or springform pan (around 9 x 3 in size). You may also use a standard dozen cupcake/muffin pan and press into 12 paper-lined cups for individual cheesecakes (great for saving some to freeze and pull out later for a treat).
Filling:
1 Block Extra Firm Tofu (drained)
2 Cups Raw Cashews (soaked and drained)
1 Cup Medjool Dates
2 Cups Plant-Based Milk
1 tsp. Lemon Zest (optional for more lemon flavor)
1 tsp. Vanilla Extract
½ Cup Maple Syrup (or sub ½- 1 tsp. Liquid Monk Fruit)
Use a food processor or high-speed blender to combine the above ingredients well.
¾ Cup Lemon Juice
½ Cup Water
6 tsp. Agar Powder (this is the binder)
Cook together until agar is dissolved. Add all filling ingredients together and combine until creamy smooth. Pour over crust and freeze for 4 hours or overnight to set.
Optional Topping:
Any fresh seasonal fruit. My favorites are cherries, strawberries, peaches, raspberries, or blueberries. You may also top with additional lemon zest for an extra zing.
Recipe provided by Anna Ferguson, author of World Peace Yoga: Yoga for People Who Breathe, a book on yoga that inspires peace in action, developing intuition, deepening empathy, and expanding compassion. Connect with Anna at World Peace Yoga in Cincinnati and via Instagram @annafergusonpeace or via Facebook or join her for a class online at worldpeaceyogaonline.com.
