Lime and ginger-the most summery combo of flavors, I think! The sour of the lime and the spicy of the ginger, is a total flavor explosion! Lime and ginger both hold anti-inflammatory properties, helps your digestion, and more. Incorporating these 2 nutrients into your summer dishes is beneficial as they both provide a cooling property for those warm summer months when the heat and humidity (hello midwest!) is going strong!
Since this is dairy free, it is cheesecake LIKE but I do want to say it’s not a Cheesecake Factory cheesecake. I mean, it’s not the real thing. But just like with most non-dairy recipes, it hits pretty darn close to it and regardless the flavor, texture, crunch, sweetness, tartness, and NUTRIENT DENSITY is spot on!
Summer Ginger Lime “Cheesecake”
(Gluten Free, Dairy Free, Vegan)
1 package of gluten free graham crackers
1/4 cup coconut sugar
5 tablespoons of coconut oil
1 lime, tested
1/2 tsp pink salt
1 cup of soaked cashews (soak at least 30 minutes-overnight)
1 2 inch chunk of ginger
1 cup of lime juice
1/2 cup pure maple syrup
1/4 cup coconut oil
1 tbs lime zest
1 tbs vanilla
1 tub of So Delicious coco whip whipped topping
2 tbs sliced raw almonds
1 lime, zested
Place all the crust ing into a large food processor, like this one, and pulse until you get a fine sand mixture. Press the crust into the bottom of a 10-inch pie plate that has been sprayed with avocado oil spray. Freeze the crust while you make the filling. Drain and rinse the cashews and place them in the food processor along with the rest of the filling ingredients. Run the food processor for 5 total minutes, set your timer. Stop the machine, scrape down the sides, and process again for 1 minutes. Pour the filling over the frozen crust and smooth out. Freeze the pie until firm, around 4-5 hours. Once the pie is frozen, top with the whipped topping, lime zest, and almonds. Serve and enjoy!
(Recipe adapted from Mona Zavosh from Glow by PopSugar)