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Before you jump to Vegan Lemon & Blueberry Cheesecake (contains nuts) recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to vegan lemon & blueberry cheesecake (contains nuts) recipe. You can cook vegan lemon & blueberry cheesecake (contains nuts) using 16 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Vegan Lemon & Blueberry Cheesecake (contains nuts):
- Provide Filling
- Prepare 450 g Cashews (soaked in hot water for 1 hour)
- Get 5 lemons (juiced)
- Get 180 ml water
- You need 180 ml maple syrup
- Provide 2 tbsp vanilla extract
- You need 120 ml coconut oil
- Get Base
- Use 100 g dates
- Use 150 g walnuts
- Prepare 1 tbsp ground almonds
- You need Topping
- Take 200 g blueberries
- You need 100 g castor sugar
- Prepare 2 tbsp black pepper
- Take 1 bay leaf (optional)
Instructions to make Vegan Lemon & Blueberry Cheesecake (contains nuts):
- Soak cashews overnight preferably, or in hot water for 1-2 hours.
- Make the base by combining ingredients in a food processor. If the mixture feels too sticky to handle, add more ground almonds.
- Form the base in a circular cake tin (8inches) - one where the base is detachable. Then freeze for 1 hour.
- Whilst the base is firming in the freezer, make the filling. In a food processor combine the ingredients for the filling until smooth and creamy. You may want to add a little water if it’s too thick to process… but not too much.
- Add the filling to the base once firm and even out the top. Place in the fridge for 6-8 hours or overnight if possible.
- Once the cheesecake is set with a little wobble, top with the blueberry mixture. To make this, heat slowly the ingredients until a jam like consistency begins. Be careful not to burn the sugar. Add to cheesecake when cool.
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