Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, easy no bake vegan blueberry cheesecake (not nut free). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. 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 particular recipe, we have to 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 it.
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
- Make ready 1 cup pitted dates
- Prepare 1 tsp vanilla
- Prepare 1/4 cup melted coconut oil
- Prepare Pinch salt
- Make ready Filling
- Make ready 2 cups cashew (soak at least 3 hours before)
- Get 3-4 Tbs lemon juice (or more if you like)
- Prepare 1/3 cup agave or maple syrup
- Get 1 cup coconut milk
- Make ready 1 tsp vanilla
- Get 1/3 cup coconut oil
- Take 1 cup fresh blueberries
- Prepare 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 for this exceptional food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
