Meyer Lemon Vegan Cheesecake

I like to veganize recipes. If a savory recipe calls for oil, I probably subbed water and just didn't edit the recipe yet

subheading: For the crust:

1 cup pitted medjool dates, about 9 large (160 g)

1 cup raw almonds

1 cup unsweetened coconut flakes

2 Tbsp virgin coconut oil

1 tsp vanilla

⅛ tsp salt

subheading: For the filling:

3 ¼ cups raw cashews (16 oz)

1 pound silken tofu, drained (or omit and add an additional cup of cashews)

½ cup maple syrup

½ cup plus 2 Tbsp powdered sugar

⅓ cup melted coconut oil

¾ cup Meyer lemon juice (about 4 lemons)

½ tsp Meyer lemon zest

2 Tbsp lemon juice

1 Tbsp apple cider vinegar

1 tsp vanilla

subheading: Optional aquafaba topping:

½ cup liquid from one can of unsalted garbanzo beans (aka aquafaba)

1 tsp vanilla

¼ cup powdered sugar, adjust as desired

1 Tbsp Simply Delish Orange Jel Dessert, optional (primarily used for color)

subheading: Other garnish:

whipped coconut cream or other non-dairy topping

Meyer lemon zest

toasted coconut

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