Vegan Blueberry Cheesecake
This recipe is not just a pretty face, the flavours and texture of this raw plant-based cheesecake is unparallel to any dessert. A must try!
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!
Notes
Do not omit the nutritional yest as it really enhances the cheesyflavour of the cake.
Rice malt syrup can be replaced with maple syrup
Walnuts can used as an replacement for hazelnuts or almonds
Do not be tempted to use other oils as a replacement for coconut oil. Coconut oil gives the colour, flavour and enhances creaminess of the cake.