Lemon Cheesecake Crumble (v)
Nuts—actually the dried, edible kernels of less-palatable drupe fruits—are employed more for their high fat content than their flavor here. Our kitchen starts with cashew cream cheese made by Portland’s Heidi Ho, one of the original Shark Tank success stories (rumor has it that Tyler ate an entire case when they first met!). We whip coconut yogurt, lemon juice, and fresh zest into the cashew cheeze to make a satiny liquid cheesecake. For our crust we mix up a gluten-free almond meal and vegan butter crumble that bakes up golden brown and crunchy. Our cheesecake swirl and crumble are strewn about an extra rich, salted coconut ice cream with a touch of vanilla.