Plant Based Cheesecake?

I was never a fan of cheesecake even when I still ate dairy, but who doesn't love bringing the popular dish to potluck? This dairy free Lemon 'Cheesecake' does the trick. And like the real thing, a little goes a long way.

Prep Time:20 Minutes Chilling Time: 5 Hours or overnight Makes: 6 Slices (I always double the recipe for my family of 6:)

Crust Ingredients: 1/2 Cup almonds 2 Soft medjool dates, pitted

1/2 tbsp maple syrup

1/2 tbsp coconut oil, liquefied

1 tsp poppy seeds

Filling Ingredients:

1/2 Cup raw cashews, pre soaked and strained

3 tbsp maple syrup

3 tbsp lemon juice

2 tbsp coconut oil. liquified

1/2 tsp pure vanilla extract

1/2 tsp pure lemon extract

dash of salt

dash of turmeric (for colour)

1/2 tbsp poppy seeds

Directions:

Process all crust ingredients into a sticky crumble. Transfer into a small container lined with parchment paper (a must!) and press down into an even crust. Place in the freezer. Blend all filling ingredients, except poppy seeds, until completely smooth in a high powered blender. Add poppy seeds and briefly mix to stir them in. Transfer this mixture into the prepared crust pan and smooth out the top with a spatula. Place in the freezer for at least 6 hours to set. Slice and serve. Store leftovers in the freezer. Thaw out on the counter a little for a creamier consistency before serving, if you prefer.