Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, easy no bake vegan blueberry cheesecake (not nut free). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first 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 can achieve it.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Prepare Crust
- Prepare 1/2 cup pecans
- Get 1/2 cup almond flour or raw almonds
- Get 1 cup pitted dates
- Get 1 tsp vanilla
- Make ready 1/4 cup melted coconut oil
- Take Pinch salt
- Take Filling
- Prepare 2 cups cashew (soak at least 3 hours before)
- Get 3-4 Tbs lemon juice (or more if you like)
- Get 1/3 cup agave or maple syrup
- Make ready 1 cup coconut milk
- Take 1 tsp vanilla
- Make ready 1/3 cup coconut oil
- Get 1 cup fresh blueberries
- Get 1/2 tsp salt
Steps 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 is going to wrap it up with this exceptional food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
