Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan blueberry cheesecake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Vegan Blueberry Cheesecake is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Vegan Blueberry Cheesecake is something which I have loved my entire life.
Our vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too. You can use any berry or fruit you like for the second layer and make something completely unique. This vegan blueberry cheesecake is super smooth, creamy, sweet and tart - the perfect This vegan cheesecake is so easy to make, though it requires a bit of patience while you wait for it to.
To begin with this recipe, we must prepare a few components. You can cook vegan blueberry cheesecake using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Blueberry Cheesecake:
- Get CRUST Ingredients:
- Prepare 1 cup raw almonds
- Prepare 7 medjool dates
- Make ready 1 tbsp coconut oil
- Make ready 1 tbsp cinnamon
- Take Pinch sea salt
- Make ready FILLING Ingredients:
- Prepare 2 cups soaked, raw cashews 1 cup blueberries
- Get 1/2 cup coconut oil juice from 1/2 lemon 1 tsp vanilla extract
- Get 1/2 cup agave
If you think authentic cheesecake flavor is impossible without the cheese, think again. Raw cheesecake happens to be one of the most authentic tasting raw desserts. Vegan Blueberry Cheesecake with crunchy almond topping. This cake is, as usually, vegan, contains good ingredients, is easy to make and incredibly delicious!
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.
Especially the blueberries in the cream. Luxurious, creamy, sweet, customizable, and seriously amazing. Topped with a homemade blueberry topping, this vegan cheesecake is a show-stopping dessert that everyone will love. They feature both fresh blueberries and blueberry jam to create a cheesecake that's filled with vibrant flavour! I honestly can't believe how long it's been since I made a vegan cheesecake recipe.
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’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
