Primrose and lemon cheesecake has been a longtime loved desert in our household and featured at our last Foraging and Feasting event in Dorset as a vegan pudding option. To be honest I think this was the best received pud to date and all of our guests, vegan or not ate every last crumb, the best way to test a recipes success!
Never is there a surer sign of spring than a display of primroses by the curb side, as soon as we spot them our hearts lift with joy, we use them in everything from puds to syrups and for sprinkling on salads to bring a smattering of sunshine to our plate so yearned for after a long winter.
Here's our raw vegan recipe for lemon and primrose cheesecake, no baking required, no dairy and no gluten either, so it is a great pudding recipe for lots of occasions where guests may have intolerances that need to be catered for too.
Cup of dates
Cup of mixed nuts
Handful of coconut flakes
Pinch of salt
Juice of one lemon
zest of one lemon
2 thirds of a can of coconut milk
2 tbsp coconut oil
2 tbsp primrose syrup
cup of cashews (soaked overnight and drained)
Blitz your base ingredients in a food processor. Add to a cake tin and pop in the freezer
Blitz your wet ingredients with a blender until a smooth creamy texture is acheived. Add to the cake tin and freeze for 24 hours.
Remove from the freezer approx 3 hour before serving to defrost. Enioy!!