*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) - Loved ones warmth and closeness might be obtained in basic strategies. 1 of them is cooking and serving food for the family members. As a housewife, of course you do not wish to miss a meal together proper? Cuisine can also be the crucial to a pleased household, numerous really feel homesick simply because their cooking has been located elsewhere.
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*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most popular of recent trending foods in the world. It's easy, it's fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something which I've loved my whole life.
To get started with this recipe, we must 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 cook it.
Composition needed to make *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Crust
- 1/2 cup pecans
- 1/2 cup almond flour or raw almonds
- 1 cup pitted dates
- 1 tsp vanilla
- 1/4 cup melted coconut oil
- Pinch salt
- Filling
- 2 cups cashew (soak at least 3 hours before)
- 3-4 Tbs lemon juice (or more if you like)
- 1/3 cup agave or maple syrup
- 1 cup coconut milk
- 1 tsp vanilla
- 1/3 cup coconut oil
- 1 cup fresh blueberries
- 1/2 tsp salt
Directions 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 special food *easy* no bake vegan blueberry cheesecake (not nut free) recipe. Thanks so much for reading. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
