No Dairy Recipe | Paleo Lemon Cheesecake

Paleo Lemon Cheesecake

1 cup raw pecans
4 medjool dates
1/8 teaspoon salt
1 tablespoon lemon juice
2 cups raw cashews, soaked for at least 4 hours and up to 8 hours
1/2 cup melted coconut oil, refined for no coconut flavor
1/2 cup almond milk

  1. *The night before or early the same day, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm.
  2. Grease a 7-inch springform pan and set aside.
  3. In a high powered blender or food processor, make the crust. Add the pecans, dates, salt, and lemon juice to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Press into bottom of springform pan and place in the fridge while you make the cheesecake.
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