If I was to pick my favourite vegan cheesecake, I would say it’s this one.
Not only does it tantalise the taste buds wonderfully, the goodness of activated nuts is so satisfying that a little goes a long way. Nutritional yeast takes this vegan dessert a step further in its cheesiness.
Vegan Blueberry Cheesecake
Ingredients
FOR THE CRUST:
- ½ cup raw almonds or hazelnuts
- 6 medjooldates pitted and chopped
- ½ tsp vanilla extract
- ½ tsp coconut oil melted
- Pinch of salt
FOR THE FILLING:
- 1 ½ cup cashews soaked
- ½ cup almond milk
- 6 tbsp lemon juice
- 1 tsp lemon zest
- 1 ½ tbsp rice malt syrup or coconut nector
- 1 tsp nutritional yeast
- ½ tsp vanilla extract
- ¼ tsp salt
- 3 tbsp coconut oil melted
- 1 punnet fresh Blueberries
Instructions
- In a food processor pulse the almonds/hazelnutsuntil broken and looks granular.
- Add the chopped dates, vanilla, coconut oil, and salt and process until the mixture forms a sticky dough.
- Press into a 6” spring form cake tin to form an even layer.
- Place into the freezer for 30 min until it firms up.
- To prepare the filling, first rinse and drain the cashews.
- Blend all ingredients (except coconut oil and blueberries) in a high-speed blender until nice and smooth like cream consistency.
- Add the coconut oil and blend again on slow speed just for a few seconds until well incorporated.
- Pour the mixture over the base and disperse half the blueberries throughout the filling.
- Place the cake into the freezer for at least 3 hours.
- One hour before serving, remove the cheesecake from the tin and place in the refrigerator.
- Decorate the top of the cake with the remaining blueberriesas a mountain and enjoy!