Last week we posted a recipe for a delicious and soul reviving taste of summer in the shape of a yummy Lemon and Lavender Cheesecake. However, it occurred to us that there must be a number of people out there who would unhappily be unable to sample this little slice of sunshine due to dietary intolerances or choices.
There has been an increase in the number of people following a gluten and/or dairy-free diets, whether this is due to having an intolerance to these, or choosing to follow a vegan diet. So whilst we think that our traditional cheesecake is completely wonderful, we thought that it would be great to have a lovely option for those who are avoiding gluten and dairy or are vegans.
Thankfully we found a wonderful recipe at www.thisrawsomeveganlife.com, which is not only ingenious but also looks completely yummy! Who would have thought that a food processor and a handful of nuts (along with a few other things) could make such a great cheesecake?!
To make a Vegan, Dairy-Free and Gluten-Free Lemon and Lavender Cheesecake you will need:
– 70g dates
– 300g nuts (the recipe suggests a combination of walnuts and almonds, but use whatever you want!)
– 600g cashews that have been soaked in water for at least 3-4 hours
– 120ml lemon juice (about the juice of 4 lemons)
– 225g honey
– 250g melted coconut oil
– 2-3 teaspoons of our delicious dried culinary lavender
– 1 teaspoon salt
– 1 teaspoon vanilla extract/paste
And then it’s really amazingly easy!
– Line a 23cm springform cake tin with baking parchment or clingfilm.
– Whiz the dates and 300g nuts in a food processor until you have a chunky mixture that sticks together. Press this into the bottom of the tin – wet hands are best.
– Clean out the food processor and add all of the remaining ingredients. Whiz together until you have a smooth mixture.
– Pour this on top of the base and pop it into the fridge or freezer to set.
Remember that when cooking we recommend only ever using a specialist culinary lavender. Our dried culinary lavender is harvested at the optimum time from our own Lavendula Angustifolia variety to ensure a smooth rounded flavour. It is then dried and sieved meaning that it is ready to use whenever you are.
Please let us know what you think of this or any of our other lavender recipes, or any of your own – we’re always open for new ways to inject a little more lavender into our lives!
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