Lemon Lavender Cashew Cream Cheesecake

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"Lemon lavender raw cake with cashew cream (Vegan & GF). I got a lot of lemons from my friend’s garden, so I decided to make a lemon cake with them. I paired lemon with lavender for the first time, and the flavor was just phenomenal."
-- @365cleaneats

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  • Recipe Card
Prep time 30mins
Serves or Makes: 8 - 10

Recipe Card

For the Base

ingredients

  • 3/4 cup raw walnuts
  • 1/3 cup sunflower seeds
  • 1/3 cup shredded coconut
  • 2 tablespoons melted raw cacao butter
  • 4 pitted Medjool dates

For the Lemon Lavender Layer

ingredients

  • 2 cups raw cashews, soaked in water for 4 - 6 hours or overnight
  • 8 tablespoons melted raw cacao butter
  • 1/2 cup lemon juice
  • 1/2 cup coconut cream
  • 5 - 6 tablespoons maple syrup
  • 3 teaspoons lemon zest
  • 1/2 teaspoon turmeric
  • 3 - 6 drops edible lavender essential oil
  • 2 pinches pink salt

Vanilla Cashew Cream Layer

ingredients

  • 1 cup raw cashews, soaked in water for 4 - 6 hours or overnight
  • 3 tablespoons coconut cream
  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla paste
  • Pinch of pink salt

Method

  • Step 1

    Pulse all ingredients for the base, in a food processor, until well processed but still slightly crumbly. Press the mixture into the base of a 6” round silicone cake mold.

  • Step 2

    In a high-speed blender place all ingredient for the lemon layer and blend well until smooth. Add more sweetener and lemon juice if you need. Spoon the filling over the base. Freeze until set.

  • Step 3

    Place all the ingredients for the cashew cream in a food processor or blender and blend well until smooth. If your cream is too thick, add coconut milk or your choice of plant milk as needed to get your desired consistency. Spread the cream over the lemon layer. Freeze it overnight.