By: Alison Marras
July 18, 2016
(updated October 15, 2020)
Hemp seed flour!! I got hemp seed flour and it’s pretty exciting 🙂 I found it on Amazon and this is my first recipe using it. I just love playing around with new flours. This one definitely has a taste – so I found mixing it with almond meal gave it an amazingly earthy, nutty taste that I loved. I really like the combo of lemon with hemp after trying it out in this recipe. So I decided to give it a whirl here too.
Lemon cheesecake is one of my favorite desserts and I miss it sometimes when I see it out and about. Luckily, cheesecake is one of those easy-to-replicate dairy-free desserts though it might not seem like it given there is no cheese in it and all. Enter: cashew magic! I’m also using coconut yogurt for the tanginess, you could sub coconut cream if you can’t find it though. I absolutely love this brand of yogurt which worked so nicely here. I also found a great tip from Audrey’s blog, the Unconventional Baker on vegan cheesecakes: psyllium husk adds a nice thick and springy texture- YAY! So I will now always use that because it worked like a gem – plus adds some more fiber into the dish, win-win!
OH and – I tend to make my cheesecake a little thinner using a 9-inch springform pan, so if you like it thicker/higher – either use a smaller pan or double up!
Garnish: shelled hemp seeds, lemon zest, sliced lemons
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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