White Chocolate Lemon Cheesecake (Vegan + GF)

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Ingredients

1 cup packed medjool dates ((pitted // 1 cup yields ~22 dates or 275 g // pitted before measuring) )
1 ½ cups raw walnuts ((or sub raw almonds or rolled oats))
1 pinch sea salt
1 ½ 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
1/4 tsp sea salt
1 tsp apple cider vinegar ((optional // for extra tang))

1 small slice per serving

As published by Minimalist Baker.

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