Name: White Chocolate Lemon Cheesecake (Vegan + GF)
Prep time: 60 min
Total time: 60 min
Yield: 16 (small slices)
Ingredients: 1 cup packed medjool dates ((pitted // 1 cup yields ~22 dates or 275 g // pitted before measuring) ); 1 1/2 cups raw walnuts ((or sub raw almonds or rolled oats)); 1 pinch sea salt; 1 1/2 cups raw cashews ((soaked overnight in cool water, or in very hot water for 1 hour)); 1 tsp vanilla extract; 3 medium lemons ((juice of all, zest of 1 as original recipe is written // adjust if altering batch size)); 1/4 cup plain, unsweetened rice or almond milk ((or sub light coconut, but it will take on a coconut flavor)); 1/4 scant cup olive oil ((or sub melted coconut, though it will take on a coconut flavor)); 1/2 cup maple syrup, agave, or honey if not vegan ((use less for a more tart cheesecake)); 1/4 cup cocoa butter ((melted in the microwave or over a double boiler*)); 1/4 tsp sea salt; 1 tsp apple cider vinegar ((optional // for extra tang))