A simple, refreshing lemon ginger chia raw cheesecake, made with cashews. Gluten-free and vegan.
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Keywords: Vegan Lemon Ginger Chia Cheesecake, raw vegan lemon cake, lemon chia cake, vegan lemon cheesecake, lemon ginger cheesecake, dairy-free lemon cheesecake