Lavender Vegan Cheesecake

September 8, 2021

by Danika Vanderpyl (besidethemountain.com)

my sister in law had the opportunity to help on a lavender farm on Vancouver island in the past season. we were able to visit her on our big road trip last summer. @bilstoncreekfarm is such a romantic magical place, with rows and rows of lavender. it was so refreshing creating these creamy bars after I saw where the lavender was grown, and heard about the process of extraction!

I used the 100% pure lavender oil from bilston creek farm to flavour these bars. I use 3-4 drops in the cashew filling. when using essential oil for consumption you must be cautious. I feel comfortable using lavender oil in SMALL amounts because I know exactly what is in my bottle. if you feel uncomfortable using essential oil in your cooking or you are unsure what is in your lavender oil you can replace the lavender oil with 2 tsp of lemon zest and add 1 more teaspoon of lemon juice to make a lemon blueberry vegan cheesecake!

recently I also learned how lavender oil is such an amazing first aid essential! you can put the oil onto a skin burn and if applied frequently enough it removes the redness, heat and can stop it from blistering. I have used this oil on my hands or arms when I touch a hot pan by accident and it really helps. the analgesic properties take the pain out of the burn!

creating raw cakes is one of my favorite things to make. I often choose to make the creamy cheese like part from cashews, which is a super delicious vegan alternative. to make these bars you will need a food processor or high power blender.

I would love to hear how you enjoy these bars, share with me on instagram or leave a comment below.

 

Lavender Vegan Cheesecake

this is a creamy and delightful vegan cheesecake made with cashews and blueberries to make it purple!
Serves: 12 pieces
Prep Time15 mins
Fridge Time4 hrs
Total Time4 hrs 15 mins

Filling

  • 1 tsp lemon ⠀
  • 1 cup coconut cream ⠀
  • 1/4 cup maple syrup ⠀
  • 2 cups cashews soaked 4 hours⠀
  • 1/4 cup melted & cooled coconut oil ⠀
  • 1/4 cup frozen blueberries⠀
  • 4 drops pure lavender essential oil*⠀
  • 1/4 tsp vanilla ⠀

Crust

  • 1 cup buckwheat groats ⠀
  • 1 cup roasted almonds ⠀
  • 5 tbsp almond butter ⠀
  • 1.5 tbsp water ⠀
  • 3 tbsp honey ⠀

Garnish

  • lavender petals I used culinary lavender from @bilstoncreekfarm

Method

  • to make the crust, ground up the buckwheat groats, and almonds in the blender for about 4 mins on high. it will become flour like. pour this mix into a bowl and then add almond butter, honey, and water. the mixture will become thick. spread into a 8×8 pan, and set aside. ⠀
  • to make filling put all ingredients into the blender and blend until very smooth, about 3 mins. pour onto crust. garnish with lavender petals. freeze for 3 hours or refrigerate overnight. keep in the fridge.⠀
  • these are so creamy and delightful – enjoy!!⠀

Notes

*be mindful of what lavender oil you use, you want something high quality and 100% from lavender. I used the bilston creek farm lavender oil.

Recipe Creator: Danika, @besidethemountain

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