Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, easy no bake vegan blueberry cheesecake (not nut free). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook easy no bake vegan blueberry cheesecake (not nut free) using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Get Crust
- Prepare 1/2 cup pecans
- Make ready 1/2 cup almond flour or raw almonds
- Make ready 1 cup pitted dates
- Make ready 1 tsp vanilla
- Make ready 1/4 cup melted coconut oil
- Take Pinch salt
- Make ready Filling
- Prepare 2 cups cashew (soak at least 3 hours before)
- Make ready 3-4 Tbs lemon juice (or more if you like)
- Prepare 1/3 cup agave or maple syrup
- Get 1 cup coconut milk
- Prepare 1 tsp vanilla
- Get 1/3 cup coconut oil
- Get 1 cup fresh blueberries
- Take 1/2 tsp salt
Instructions to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- You will definitely need a food processor for this and a spring form pan for the best results!
- First things first, soak the cashews in water. Just enough water to cover them and soak for a minimum 3 hours or overnight
- For the crust. Add all crust ingredients into a food processor and combine until the mixture stays together but still a bit crumbled
- Spray your pan. Push down crust as evenly as you can to the bottom of the pan. Freeze for 2 hours. Now for the filling
- In your food processor add your drained and soaked cashews along with the other filling ingredients except the blueberries and lemon juice
- Blend this mixture very well the smoother the mix the better your texture
- Add lemon juice for the creamy Taste. Add as much or as little as you like. Add in blueberries last. Combine well
- Once your crust is frozen add the filling right on top and freeze until it sets completely.
- Once everything is totally set. Remove from spring form pan and place on a cake plate !
- And you’re done! Thaw completely or eat slightly colder. Will last in the fridge up to 4 days ☺️
So that’s going to wrap this up with this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
