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How to Cook Delicious Vegan Blueberry Cheesecake

Vegan Blueberry Cheesecake. 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.

Vegan Blueberry Cheesecake Like my other raw cheesecakes, this one is made with CASHEWS as the. This Vegan Blueberry Cheesecake is rich and creamy Vegan Blueberry Cheesecake (Gluten-Free). Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy to make and tastes amazing! You can have Vegan Blueberry Cheesecake using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Blueberry Cheesecake

  1. You need of CRUST Ingredients:.
  2. You need 1 cup of raw almonds.
  3. Prepare 7 of medjool dates.
  4. It's 1 tbsp of coconut oil.
  5. Prepare 1 tbsp of cinnamon.
  6. You need Pinch of sea salt.
  7. You need of FILLING Ingredients:.
  8. You need 2 cups of soaked, raw cashews 1 cup blueberries.
  9. It's 1/2 cup of coconut oil juice from 1/2 lemon 1 tsp vanilla extract.
  10. You need 1/2 cup of agave.

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. 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 instructions

  1. Add raw cashews to a large bowl of water and soak for at least 4 hours or overnight..
  2. To a food processor, add all the ingredients for the crust. Blend until it resembles “graham cracker” crust.Set aside..
  3. 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..
  4. Build a large cheesecake, or several mini-cheesecakes by adding the crust, patting it down, then adding the filling..
  5. 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..

Vegan Blueberry Cheesecake with crunchy almond topping. This cake is, as usually, vegan, contains good ingredients, is easy to make and incredibly delicious! Especially the blueberries in the cream. 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.

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