Growing up in the Chilean Patagonia, my mom used to make lemon pie winters, and I remember enjoying it so much during the snow season! This pie is a plant-based version of what I used to have, and I am excited to share it!
Been cooking since I was a child! I am passionate about healthy eating, and I share food with the world via my @veggielation community of awesome foodies devoted to healthy eating and cooking!!
Total Time : 1hour 30 minutes.
Prep Time : 10 minutes.
Cooking Time : 20 minutes.
Other Time : Shelf 7days
Size of Container : 10" X 2 ¾" cake pan
Full Fat Coconut Milk Can
Agave or Maple Syrup
Fresch Lemon Juice
COOKER / TOOL
★ TIP ★
You could also use 1/2 part lime juice and 1/2 part lemon juice if you prefer. To make the filling more yellow, add 1-2 pinches of turmeric powder.
Step 1. Base Layer
2 cups Walnuts Halves
13 Medjool Dates
1 Tbsp Coconut Oil
Take base ingredients to the food processor and pulse until everything is properly mixed and in small chunks.
Press this first layer into the baking pan.
Step 2. Filling
13.5 oz Full Fat Coconut Milk
2 cups Cashews
1 cup Agave (or maple syrup)
1 ½ cup Fresh Lemon Juice
1 Tbsp Agar Agar Powder
1/2 cup Water
Take filling ingredients but Agar Agar and water to the food processor. Mix until everything is smooth. This took 3 min in my Ninja food processor.
In a small pot mix 1 cup of the filling with 1/2 cup water and the 1 Tbsp Agar Agar. Stir this mix until you dissolve the agar. Cook it for a few min until it thickens (about 3-4 min). Then add this mix to the rest of the filling in the food processor and mix it all properly.
Pour the filling on top of the base. Decorate with berries, flowers, min leaves, lime zest, and cacao nibs.
Take to the fridge to settle for one hour. Enjoy!!
ENJOY! Your "Lemon Cheesecake Pie"
from Carolina Ordonez
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