Vegan Rhubarb Cheesecake


Rhubarb season is coming to an end but I think there’s juuust enough time to squeeze in one last recipe. This vegan rhubarb cheesecake looks beautiful, tastes delicious and is surprisingly simple to make with just a few ingredients.

Serves : Makes one 20 cm (8 inch) cheesecake

Ingredients
For the base
1 cup graham cracker crumbs or crushed digestive biscuits
10 dates

For the filling
1 3/4 cups raw cashews, soaked overnight or in hot water for a couple of hours
1/2 cup coconut cream
2 tablespoons maple syrup
the juice of two lemons
1/4 teaspoon vanilla extract

For the topping
5-6 rhubarb stalks
1 cup water
1/2 cup sugar

Instructions
For full instructions you can go to cilantroandcitronella.com.

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