Lime avocado and cashew vegan cheesecake

By Annegret Henninger
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Enjoy a slice of this vegan recipe along with a Jackson-Triggs Grand Reserve Sparkling 'Brut'.



For the crust:

  • 3/4 cup of crushed Sweets from the Earth vegan cashew cookies (or any other vegan cookie)
  • 1 tablespoon of ‘vegan butter’ or margarine
  • 20 centimeter Cheesecake tin

For the cheesecake:

  • 2 cups of raw cashews soaked in water for 24 hours
  • 1 1/2 avocado
  • 1/4 cup pressed coconut oil (the kind that is set in the jar at room temperature)
  • 5 tablespoons sugar
  • Zest and juice of 1 1/2 lime
  • 2 teaspoons vanilla extract
  • 1/4 cup full fat coconut creme

To decorate and serve:

  • Sliced circles of lime to decorate
  • 1/8 cup of toasted halved cashews


For the crust:

  1. Mix the crushed cashew cookies and vegan butter together and line the bottom of the cheesecake tin.

For the cheesecake:

  1. Dissolve sugar in the lime juice and coconut creme.
  2. In a blender, mix the cashews and the vanilla and coconut oil until smooth.
  3. Add the lime juice mixture and mix until homogeneous.
  4. Add the avocado and lime zest and mix just until the avocado is fully mixed in.
  5. Pour the mixture into the crust and freeze immediately and let freeze overnight. You can store it in the freezer and let it thaw overnight to serve the next day.

To decorate and serve:

  1. Put cheesecake on a cake stand and decorate with roasted cashews and lime and even shaved coconut slices too!


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