This is a light, cool and creamy no-bake vegan mango cheesecake recipe with a date and almond crust, cashew filling spiked with the zest of lemons and draped with silky mango sauce.
– Raw almonds
– Walnuts or pecans
-- Medjool dates
– Vanilla extract
– Sea salt
– Raw cashews
– Juice of 3 lemons
– Zest of 1 lemon
– Raw agave nectar
– Coconut oil
– Mango chunks
– Freshly squeezed apple or orange juice
– Water
– Lemon or orange zest
Prepare the crust: place the almonds and walnuts in a food processor, and pulse until the mixture is very crumbly. Add the rest of the crust ingredients, and process until the mixture can be formed into balls that stick together.
Line the prepared springform pan with the mixture, forming the bottom of the cake. This can rest in the fridge or freezer for a couple of days, or you can proceed ahead.