If there’s one thing everyone agrees on it’s that lemons are good for you.

I mean-

you can squeeze them over fresh salads.

you can squeeze them over boiled or pan fried veggies.

you can squeeze them into sauces (my simplest most effective salad dressing includes half a lemon, a drizzle of olive oil, salt(pink Himalayan) and fresh ground black pepper- you don’t really need anything else). also tahini sauce, tahini’s friend-the hummus, you can even swap the vinegar in vinaigrette for lemons.

In the vegan kitchen lemons are a staple since they add (totally necessary) taste to good old tofu, but chefs and cooks around the world have been using this treasure long before veganism arrived .

Lemon tarts , lemony pasta (!), avocado with lemon- that’s just to name a few known staples.

Some facts, perhaps?

1/2 cup of lemons contains : 29 calories, 1.1 grams of protein (! that’s nice! ) 2.8 grams of fiber (nicw too), 2.5 grams of sugar , a lot of vitamin c , and some potassium and B6 as extra fun. 

In case you are interested where I got all this important information and cannot go on with your day until you find it- well- don’t worry. 


And then, of course, there’s the cheese cake.

I do miss the taste of cheese cake.

But- as I’ve learned- you really can’t have it all, so I try to do the best with what I have, and enjoy it too. because if the end product is meh- I will not bother continuing, no matter how healthy it is.

The genius thing about this new revelation , is that it can give the “vibe” of a cheese cake , although being vegan, super nutritious, and absolutely hassle free- meaning no baking, no dish washing, just eat and enjoy.

I am being upfront here- this is not a cheese cake per se- don’t expect miracles here- this post is not a Disney movie, and no one will marry their true love and live happily ever after in this post.

(Or any other post on this blog, for that matter. life isn’t a piece of cheese cake people, you should know that by now).


If you are vegan-or have a vegan family member or friend coming over, and you feel like making something easy and healthy +tasty for them in a split second- this will do it.

*Also- non vegans can swap the vegan yogurt for regular yogurt, or- if they feel adventurous- try out the vegan option- no strings attached.



in the bowl you intend to eat in, I put a few tbsp of frozen blueberries ( antioxidants etc), half a banana (magnesium etc) , half a container of vegan protein yogurt (a whole container has 20 grams of protein- I use only half -because these things have added sugar, that’s why they taste so good), and the secret ingredient- lemon zest! (please use only organic lemons for this- it takes only a few lemons to get you through few weeks of “cheese caking” -the better option is naturally, picking lemons off your lemon tree , or off your neighbors tree -only if permitted(!).

Now if-like me- you cannot bother with grinding fresh lemons every day- grind a batch (batch=a cup of grind) and freeze it.

It does stick together in the freezer- meaning you will have to do a little scraping when you want to use it- but a fork can handle this in about 2-3 seconds.

The thing is-

This simple trick does -in my opinion anyway- give this bowl the “feel” of a “cheese cake”.


Listen- this bowl is healthy and nutritious as is- lemons are super healthy too-

So give it a try-

I would really love to hear your comments.

The cooliflower.

Published by wiseassvegan

an organized full time working vegan -with plenty of ideas on getting everything done in the most simple and efficient way possible.

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