Frontier Foods Vegan Lemon and Mango Cheesecake*

Vegan Lemon and Mango Cheesecake

Base

• 130g lucuma Powder

• 200g ground almonds

• 40g Agave

• 1 teaspoon vanilla extract

• Pinch of salt

• 3-4 tablespoons warm water.

• Lemon Layer
  450g cashew nuts soaked for 2+ hours

• 180ml lemon juice
  3 teaspoons of vanilla extract
  180ml Jakeman’s Maple Syrup

• 2 tablespoons Soy Lecithin

• 120ml  Frontier Foods Coconut Oil

• Zest of 2 lemons

Base
Blend all ingredients together until a thick consistency is formed. Press into the base of a 10” springform tin.

For the lemon layer drain the cashew nuts and process them with the lemon juice, agave and vanilla essence drizzling in the coconut oil while processing to ensure it’s evenly blended.

Once a thick creamy consistency is achieved (after about 30 seconds) fold through the lemon zest.

Pour the filling over the base layer and return to the fridge to set for at least 3 hours. Add a final dusting of lemon zest to the top if you like and just before serving chilled top with fresh blueberries.

Mango and Passionfruit Coulis

2 ripe passion fruits
1 large ripe mango
80 ml fresh orange juice
1 tablespoon light agave or maple syrup

METHOD
Cut the passion fruit in half, scrape the seeds and juice into a sieve placed over a bowl, to extract just the juice, then discard the seeds. Peel the mango and cut the flesh from the stone, then cut it into large chunks.
Put the passion fruit juice and the mango into a food processor and blend to a smooth purée. Add the orange juice and agave and pass through a sieve

Serve the cheesecake with a tablespoon of coulis and top with pistachio nuts and lemon balm or mint leaves.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.