John Myers
Contents
show
Raw Vegan Blueberry Cheesecake
The perfect raw vegan blueberry cheesecake recipe with a picture and simple step-by-step instructions.
Ingredients cream:
- 300 g Cashews (soaked in water for at least 1 hour)
- 1 Lemon, the juice
- 0,5 tsp Ground vanilla
- 3 tbsp Coconut oil
- 3 El Maple syrup
- 3 El Nut milk to taste
- 150 g Blueberries
For the ground:
- 60 g Pitted dates (Medjol)
- 170 g Blanched almonds
- 1,5 El Coconut oil
- Drain and rinse the soaked cashews.
- Process almonds, dates and coconut oil in a blender / with the magic wand / in the food processor to a homogeneous mass.
- Fill a cake pan (with me a silicone form, because I don’t like to work with cling film, which would otherwise be necessary) with the base mass and press down lightly. It has to be evenly distributed.
- Puree cashews, lemon juice, cashew milk, 2 tablespoons of coconut oil, maple syrup and ground vanilla in a high-performance mixer / in the food processor / with a magic wand. Put 2/3 of the mixture on the cake base.
- Puree the rest with the blueberries and add 1 tablespoon of coconut oil. Spread the blueberry mixture on the light cream.
- Min. Place in the freezer for 2 hours or in the refrigerator for 4 hours.
Facebook Comments