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Meyer Lemon, Blueberry, and Lavender Vegan Cheesecake

vegan cheesecake

I recently hosted a pop-up dinner with an edible flower theme, and this cheesecake was one of the desserts I served. It was so pretty that I decided to share the recipe! I love lavender for its scent and was happy to be using it as a culinary herb, too. It can be used much like rosemary, complementing both sweet and savory dishes. The leaves can be used in cooking, but most of the essential oils are found in the blossoms, which have a subtly sweet, citrus flavor. Blueberries are also in season now, pair nicely with lavender, and add a lovely purplish-blue hue.

Chef Rachel Carr is the chef and creative head of Plantcraft, and LA-based vegan pop-up. Rachel has led the kitchens at a variety of vegan and vegetarian restaurants across the country including: Cru Restaurant, SunCafe, Chavela (LA) and Six Main (CT). She currently cooks at By CHLOE in Silverlake.

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Ingredients

For the lemon cheesecake layer:

  • 2 cups cashews, soaked 2 hours then drained and rinsed
  • 1 1/2 cups apple, peeled and chopped
  • 1 cup coconut oil, melted
  • 1 cup agave or maple syrup
  • 1/2 cup Meyer lemon juice
  • 1 teaspoon vanilla
  • 2 tablespoons + 1 teaspoon nutritional yeast
  • 2 tablespoons lecithin granules
  • 1 1/2 teaspoons sea salt

For the blueberry-lavender cheesecake layer:

  • 2 cups cashews, soaked 2 hours then drained and rinsed
  • 10 drops lavender essential oil
  • 1 1/2 cups apple, peeled and chopped
  • 1 cup coconut oil, melted
  • 1 cup maple syrup
  • 1/2 cup Meyer lemon juice
  • 1 teaspoon vanilla
  • 2 tablespoons + 1 teaspoon nutritional yeast
  • 2 tablespoons lecithin granules
  • 1 1/2 teaspoons sea salt
  • 1 pint blueberries

For the crust:

  • 2 cups raw walnuts
  • 6 large dates, pitted and chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt

For the lavender simple syrup:

  • 2 cups filtered water
  • 2 cups lavender leaves and blossoms
  • 1 cup evaporated cane sugar

For garnishes:

  • 1 bunch lavender flowers
  • 1 pint blueberries
  • Lavender syrup

Steps

For the crust:

  1. Add the raw walnuts to a food processor and pulse until the nuts are in fine pieces.
  2. Add dates, cinnamon, and sea salt. Pulse until the mixture begins to stick together.
  3. Press into a 12″ plastic-lined spring form or pie pan.

For the lemon cheesecake layer:

  1. Place soaked, rinsed cashews in a blender with the apple, coconut oil, maple syrup, lemon juice, vanilla, nutritional yeast, lecithin granules, and sea salt.
  2. Blend until smooth.
  3. Taste and adjust with more maple syrup, salt, and/or lemon juice. Set aside.

For the blueberry-lavender cheesecake layer:

  1. Place the soaked, rinsed cashews in a blender with lavender essential oil, apple, coconut oil, lemon juice, vanilla, nutritional yeast, lecithin granules, blueberries, and sea salt.
  2. Blend until smooth.
  3. Taste and adjust with more maple syrup, salt, and/or lemon juice. Set aside.

For the lavender syrup:

  1. Bring filtered water to a boil.
  2. Add lavender to the water and turn heat to low.
  3. Simmer lavender for 45 minutes or until reduced by half.
  4. Add the cane sugar and simmer for another 15 minutes until the sugar is dissolved or until the syrup easily coats the back of a spoon.

To assemble:

  1. Add the lemon cheesecake layer filling to the prepared pan. Chill until firm, about one hour.
  2. Pour the lavender-blueberry layer on top of the lemon layer. Chill until entire cake is firm.
  3. Coat the garnish blueberries with the lavender syrup before garnishing the cheesecake. Drizzle more syrup on each slice of cake.

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