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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