Valentine’s Day Vegan Lemon Cheesecake

Valentine's Day Vegan Lemon Kombucha Cheesecake | á la laren

Here’s my crack at a holiday-themed recipe. I’m honestly not much of a fancy dessert kind of gal; I much prefer a nibble of dark chocolate or many nibbles of some dairy free ice cream. Actually my favorite sweet treats right now are the Whole Foods vegan chocolate chip cookies. If you’ve never tried these, your life is borderline meaningless… they’re the best cookies ever. Better than any non-vegan cookie. And, I stand by that claim.

Also, can we just talk about the magical and welcoming kingdom that is Whole Foods? Pricing issue aside, I always have the best interactions there. I initially went in to acquire some edible flowers to garnish the cheesecake, but they only had one pack left and all of the flowers were orange. Well, this just wouldn’t do, so I asked the produce guy if they had any more in the back. He pointed out the one remaining package, and I explained my color scheme dilemma thinking he would roll his eyes and curse me under his breath. Quite the opposite happened, and he said something to the effect of “Oh you’re totally right, orange is not going to work with that, no way. I’ll go check the back for something better. You said the cheesecake was going to be yellow right?” Love that guy.

Unfortunately they were all out, so I had to gracefully move on to the floral section and execute plan B. After staring at the same bouquet for far too long, the florist asked if she could help me with anything. I again explained my situation: I’m making this cheesecake thing, it’s going to be yellow and the plates are pink, I’m going to photograph it, and it has to look nice. She was fully on board and helped me pick out the lovely flowers you see in this post. Shout out to the supportive produce man and florist.

If you’ve visited the about page of this blog, you’ll know I show my love by cooking food for and eating with those I care for most. So, while I don’t necessarily love Valentine’s Day or fancy desserts, I think I can make an exception for this occasion. Cheesecakes are easy to make ahead and easy to share, so take this to your Galentine’s Day party, treat yourself, or make this dessert to follow up the romantic dinner you’ve got planned.

Valentine's Day Vegan Lemon Kombucha Cheesecake | á la laren

Valentine's Day Vegan Lemon Kombucha Cheesecake | á la laren

Valentine's Day Vegan Lemon Kombucha Cheesecake | á la laren

Valentine’s Day Vegan Lemon Cheesecake

Print this recipe here!
SERVES: 6-8
NOTES:
–  I really think most kombucha flavors would work nicely here. The idea is to add some further sweetness and acidity to compliment the lemon. I used Rowdy Mermaid’s Flower Grow kombucha which has rooibos, rose, chrysanthemum, and holy basil flavors. I also think any variations of ginger, floral or fruity flavors would be lovely.
– A raspberry compote in place of the beet sugar would be delicious!
– This filling of this recipe was heavily adapted from the cheesecake in The First Mess Cookbook, which is my absolute favorite cookbook developed by my absolute favorite blogger.

INGREDIENTS:
Crust
1 cup rolled oats
¼ cup coconut flour
¼ cup chickpea flour
¼ cup almonds
Pinch of salt
4 tablespoons melted coconut oil + more for oiling tart pan
3 tablespoons maple syrup
1 tablespoon chopped pecans (optional)

Filling
1 ½ cup cashews, soaked in very hot water for 1 hour
⅓ cup kombucha
2 teaspoons Lemon zest (or the zest of one large lemon)
½ cup lemon juice
¼ cup refined coconut oil, melted
1 tablespoon maple syrup
Scant ¼ teaspoon turmeric (for color)
Pinch of salt

Topping
1 tablespoon beet root powder
½ tablespoon powdered sugar

DIRECTIONS:
Preheat oven to 350F.

Place oats, flours, almonds and salt in the bowl of a food processor and pulse until you have a chunky flour mixture. Pour this into a mixing bowl along with coconut oil, maple syrup and chopped pecans; stir until fully combined.

Press crust mixture into an oiled 9 inch tart pan, using your hands to flatten the bottom and build the lip of your crust.

Bake crust for 15-20 minutes, set aside and let cool completely while you make the filling.

Drain cashews and place them, along with all other filling ingredients in a high speed blender and blend on high until you have a thick, smooth mixture (about 3 minutes). Be sure to stop a few times to scrape down the sides of your blender.

Pour filling into crust, spreading out evenly. Refrigerate your cheesecake overnight to let if firm up.

Combine beet root powder and powdered sugar in a small bowl. Just before serving, dust the top of your cheesecake by sifting the beet sugar mixture over the top, through a metal sieve.

Serve cold and store in an airtight container in the fridge.

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