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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Lemon sorbet
Lemon sorbet
A star rating of 4.2 out of 5.29 ratings

A simple and refreshing lemon sorbet with just 4 ingredients, serve as a light dessert or in between courses at a dinner party

Red berry coulis
Red berry coulis
A star rating of 4.6 out of 5.7 ratings

A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream

For the base

For the topping

Nutrition: per serving

  • kcal297
  • fat22g
  • saturates8g
  • carbs16g
  • sugars10g
  • fibre1g
  • protein7g
  • salt0.1g
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Method

  • step 1

    Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).

  • step 2

    Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

What is vegan cheesecake made of?

Vegan cheesecake is often made using blended cashew nuts, or vegan cream cheese that is readily available in supermarkets, coconut oil and dates. We use dates as they add a sweetness to the base and cashews because once blended, they give a delicious creamy texture. Alternatively, if you’re looking for a good dairy-free cream cheese, read our review for the best vegan cheese.

Why do you need to soak the cashews?

It’s essential to soak the cashews as it drastically softens them, making them a better texture to blitz into a smooth paste, rather than being left with a cashew crumb. Luckily because cashews don’t have a thick outer skin, they only take around 1 hour to soften.

How long do you need to chill a vegan cheesecake for?

Chilling will help the cheesecake to stay together and set throughout, so we advise chilling it for at least 2 hours. You can always get ahead and make it the day before and leave it in the fridge overnight.

Recipe from Good Food magazine, December 2016

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Comments, questions and tips (29)

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Overall rating

A star rating of 3.9 out of 5.25 ratings

sarahmj2

question

What could I add to make the filling finer please? Mine didn’t set unfortunately. More coconut oil?

sarahmj2

Delicious flavour and did get the filling texture fairly smooth with a magimix (25 mins!) but not silky smooth. Only problem was that the filling hasn’t set at all. It’s been in the fridge for 4 hours and still soft. It will just have to be a messy pudding. But the flavours are fab. What would…

vivien.jordan1

A huge success for a vegan dairy and gluten free guest. I had violife cream cheese (plant based) so used a little of this along with the cashew nuts…was perfect. Will be my go to lemon cheesecake from now on, thanks

lfosterjb

question

I have bought all the ingredients in the list, then I noticed in the section “what is vegan cheesecake made of” it refers to vegan cream cheese. This is not in the recipe, so before I make it I would like to be sure that I don’t need this. Please can you confirm it is not needed?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It's a bit confusing but there's no need for vegan cream cheese (this recipe uses the cashew nuts instead) - we'll update the text to avoid confusion. We hope this helps. Best wishes, BBC Good Food Team.

lfosterjb

question

Is it correct that there is no vegan cream cheese in the ingredients list?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It's a bit confusing but there's no need for vegan cream cheese (this recipe uses the cashew nuts instead) - we'll update the text to avoid confusion. We hope this helps. Best wishes, BBC Good Food Team.

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