Vegan Coconut & Lime Cheesecake

One thing I have really missed since finding out I have a milk allergy 13yrs ago, is cheesecake! I haven’t had one in all that time, and clearly that is criminal, so I decided to come up with this tasty Vegan Coconut & Lime Cheesecake recipe to end the drought!

One thing I cannot stress enough though is the importance of soaking the cashews for long enough and making sure you blend them until they are completely smooth! I was impatient the first time I made this and only soaked them for 2hrs, which resulted in a horrible gritty texture instead of a smooth, creamy one.

Vegan Coconut & Lime Cheesecake

Author: Sarah Sibley

Ingredients

  • For the base
  • 1 pk 300g Plain Hobnob Biscuits
  • 150 g Stork Baking Block
  • For the topping
  • 400 g Cashews
  • 250 ml Alpro Coconut Cuisine Cream
  • 4 tbsp Coconut Oil melted
  • 4 tbsp Agave Nectar
  • 2 x Limes Zest & Juice
  • 1/2 tsp Foodie Flavours Coconut Flavouring

Instructions

  • 4-5hrs before you want to make the cheesecake topping, place the cashews into a bowl of water and leave to soak.
  • Grease and line the bottom of an 8" loose bottom tin.
  • Crush up the Hobnobs by placing them in a sandwich bag and bashing with a rolling pin.
  • Melt the Stork block by microwaving for a minute or heating on the hob and then stir in the biscuit crumbs.
  • Transfer to the greased tin and press down with the back of a fork.
  • Place the tin in the fridge and leave there until the cashews have finished soaking.
  • Once they have soaked for at least 4hrs, drain the cashews and place in a food processor along with the coconut cream, coconut oil, agave, lime zest & juice and coconut flavouring and blend together until smooth and creamy. This could take 5mins depending on how powerful your processor is.
  • Spoon the mixture on top of the chilled biscuit base and then return to the fridge for at least 3hrs before serving.

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