Lemon Cheesecake Crumble (v)


First Churned April 2016

Creamy cashews are carving out a niche in vegan cheese culture with a lush texture you won’t believe is dairy-free. We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then make an almond crumble reminiscent of graham cracker crust. The satin cheesecake gets layered into a salted vanilla coconut ice cream.

Ingredients, Allergens & Nutrition Facts

Vegan Ingredients: Water, Coconut Cream, Sugar, Tapioca Syrup, Heidi Ho Ne Chevre (cashews, water, lactic acid, sea salt, nutritional yeast), Almond Flour, Coconutmilk Yogurt (water, coconut cream, cane sugar, rice starch, calcium citrate, pectin, live and active cultures), Soy Free Earth Balance (vegetable oil blend, water, salt, natural flavor, pea protein, sunflower lecithin, lactic acid, annatto extract), Gluten-Free Flour (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, xanthan gum), Salt, Meyer Lemon Juice, Xanthan Gum, Vanilla Extract, Lemon Zest, Natural Yellow Coloring (turmeric, glycerin)

Allergens: Tree Nuts (cashews, almonds, coconut)

Three (3) servings per pint. Each serving 2/3 cup. Calories per serving: 400

Shipping & Delivery

We ship Monday through Thursday. Orders placed after noon PST will be sent out the following shipping day with your selected shipping method. Orders placed after noon PST on Thursday will go out the following Monday. You'll receive an email with tracking information when your order is ready to be picked up by UPS. For more information, please see our Shipping page.

Trusted Partners
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.