Cashew Cheesecake

I found a really good vegan cashew cheesecake but I had my doubts as to its ability to stay together without crumbling so I used a recipe with eggs. It was still pretty easy (hardest part was making the cashew cream cheese). I also made my own toasted almond and brown rice flour crust without a recipe.

Cashew Cheesecake

2 cups cashew cream cheese
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1 tsp lemon juice

Mix ingredients together in a large bowl. Spoon over crust. Bake in a 350 degree oven for 30 minutes. Let cool and refrigerate. Serve with favorite fruit topping.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free. Bookmark the permalink.

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