✨VEGAN LEMON CHEESECAKE ✨

VEGAN LEMON CHEESECAKE

Happy Wednesday family Today I bring you on video one of my best vegan versions of the no-bake cheesecake.

INGREDIENTS:

BASE

100g dried fruit
2 medjoul dates (40 g approx)

15g coconut oil

400 ml coconut milk or non-dairy yogurt - 250 g creamy vegan spread

Naturgreen

Zest 2 lemons

Juice of 1/2 lemon

80 g agave syrup (or whatever you want)
2 g agar agar (important not to go over)

150 g of fresh red fruits

1 tsp agave syrup

We prepare the coulis by putting the red fruits 8,428 and the syrup in a small saucepan over low heat for 20 min. You can shred or not. We booked.

■ For the base, chop all the ingredients well and pour them into an 18 cm springform pan lined with parchment paper. Press well to make it compact and reserve in the freezer while

prepare the filling, ■ Put all the ingredients in the blender,
Put all the ingredients, except the agar agar, in the blender and blend well. We put it in a saucepan.

■ Add the agar agar and, when it starts to boil, lower the heat and cook for 2-3
min without stopping stirring.

■ Pour the filling over the base carefully and let it cool at room temperature for 1 Q hour.

• Add the coulis on top by teaspoons. To make the marbled effect, we distribute it with a toothpick. We keep it in the fridge before serving for 4-5 hours.