Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan blueberry cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Vegan Blueberry Cheesecake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Vegan Blueberry Cheesecake is something which I’ve loved my entire life. They are nice and they look fantastic.
This vegan blueberry cheesecake is super smooth, creamy, sweet and tart - the perfect cheesecake without the dairy! The berry cake has a sweet, slightly crunchy crust made of blended dates and almonds, and an irresistible blueberry-vanilla- cashew filling. If you're after a BAKED vegan blueberry cheesecake that tastes just like a dairy cheesecake, this is the recipe that you will fall in love with.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook vegan blueberry cheesecake using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Blueberry Cheesecake:
- Prepare CRUST Ingredients:
- Make ready raw almonds
- Get medjool dates
- Prepare coconut oil
- Get cinnamon
- Make ready sea salt
- Prepare FILLING Ingredients:
- Take soaked, raw cashews 1 cup blueberries
- Prepare coconut oil juice from 1/2 lemon 1 tsp vanilla extract
- Take agave
While it bakes, make a simple blueberry sauce and you'll enjoy this healthy dessert in no time! The blueberry topping for the vegan cheesecake recipe, which can also be used for any other no-bake desserts, is actually quite easy to make. Basically, just put all the ingredients in your saucepan and cook while stirring until it's nice and thick. Once it's cooled it will set to a gel-like consistency.
Instructions to make Vegan Blueberry Cheesecake:
- Add raw cashews to a large bowl of water and soak for at least 4 hours or overnight.
- To a food processor, add all the ingredients for the crust. Blend until it resembles “graham cracker” crust.Set aside.
- Once the cashews have finished soaking, discard the water then add the cashews to a food processor. Add the rest of the ingredients for the filling. Blend until very smooth, like cream.
- Build a large cheesecake, or several mini-cheesecakes by adding the crust, patting it down, then adding the filling.
- Freeze for about 1 hour (or longer), then place the cheesecake in the fridge about 30 to 45 minutes you are going to enjoy it.
Our vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too. It's perfect to serve on warm days as a cool, sweet dessert. You can use any berry or fruit you like for the second layer and make something completely unique. Peanut butter or caramel also work well in this recipe and add another layer of. Pulse graham crackers and oats in a food processor until small crumbs, transfer to a bowl and mix with coconut oil and vegan butter.
So that is going to wrap this up with this exceptional food vegan blueberry cheesecake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
