Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, easy no bake vegan blueberry cheesecake (not nut free). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook easy no bake vegan blueberry cheesecake (not nut free) using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Get Crust
- Prepare 1/2 cup pecans
- Prepare 1/2 cup almond flour or raw almonds
- Prepare 1 cup pitted dates
- Get 1 tsp vanilla
- Make ready 1/4 cup melted coconut oil
- Prepare Pinch salt
- Take Filling
- Make ready 2 cups cashew (soak at least 3 hours before)
- Prepare 3-4 Tbs lemon juice (or more if you like)
- Get 1/3 cup agave or maple syrup
- Prepare 1 cup coconut milk
- Make ready 1 tsp vanilla
- Get 1/3 cup coconut oil
- Get 1 cup fresh blueberries
- Prepare 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’s going to wrap this up for this exceptional food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
