Vegan cheesecake
We’re excited to have New Zealand chef Alison Lambert share her Lime & Avocado Pie recipe. Creamy and tangy, this summer dessert will be hard to resist.
Lime & Avocado Pie
Serves 10–12
Ingredients
1½ cups raw cashew nuts
½ cup coconut desiccated
5 fresh dates
2 tbsp rice syrup or pure maple syrup
1 pinch salt
1½ cups raw cashews, soaked 6–8 hours
2 medium avocados
3 limes (juice 3 & keep zest of 2)
½ cup coconut cream
½ cup coconut nectar, rice syrup or maple syrup
2 tbsp coconut oil, melted
1 pinch salt
Method
Line a 20cm spring form tin with paper.
Begin by making the base. Put all the ingredients for the base into the food processor and blend until the consistency turns sticky and holds together. Press the mixture firmly and evenly into the tin. Place into the freezer to harden.
For the filling, drain and rinse the cashews. Place them into a blender or food processor along with the remaining ingredients. Blend until the mixture is silky smooth. This is very important so keep blending until this occurs.
Pour the filling into the chilled base and return to the freezer until set.
Remove from freezer and let sit at room temperature for 10 minutes or until you can safely cut it. This pie will last in the freezer for month or two, or in the fridge for one week.
(picture beside the Sanctuary sofa)