Vegan Lemon & Blueberry Cheesecake (contains nuts)

Name: Vegan Lemon & Blueberry Cheesecake (contains nuts)
Total time: 21600 s
Yield: 6 - 8 people
Cuisine: British
Ingredients: 450 g Cashews (soaked in hot water for 1 hour); 5 lemons (juiced); 180 ml water; 180 ml maple syrup; 2 tbsp vanilla extract; 120 ml coconut oil; 100 g dates; 150 g walnuts; 1 tbsp ground almonds; 200 g blueberries; 100 g castor sugar; 2 tbsp black pepper; 1 bay leaf (optional)

Mo @cook_25473422

Say hellooo 👋🏼 to Raw Vegan Lemon and Blueberry Cheese Cake! 🍋

One of my favourite sweet treats to delve into is a cheesecake... and this light & well balanced dessert is super creamy, decadent and couldn’t be easier to make.

Say hellooo 👋🏼 to Raw Vegan Lemon and Blueberry Cheese Cake! 🍋

One of my favourite sweet treats to delve into is a cheesecake... and this light & well balanced dessert is super creamy, decadent and couldn’t be easier to make.

Mo @cook_25473422

Say hellooo 👋🏼 to Raw Vegan Lemon and Blueberry Cheese Cake! 🍋

One of my favourite sweet treats to delve into is a cheesecake... and this light & well balanced dessert is super creamy, decadent and couldn’t be easier to make.

Say hellooo 👋🏼 to Raw Vegan Lemon and Blueberry Cheese Cake! 🍋

One of my favourite sweet treats to delve into is a cheesecake... and this light & well balanced dessert is super creamy, decadent and couldn’t be easier to make.

Saved

Ingredients

2-6 hours

6 - 8 people

Filling
450 gCashews (soaked in hot water for 1 hour)
5lemons (juiced)
180 mlwater
180 mlmaple syrup
2 tbspvanilla extract
120 mlcoconut oil
Base
100 gdates
150 gwalnuts
1 tbspground almonds
Topping
200 gblueberries
100 gcastor sugar
2 tbspblack pepper
1bay leaf (optional)

Saved

Steps

2-6 hours

1

Soak cashews overnight preferably, or in hot water for 1-2 hours.
2

Make the base by combining ingredients in a food processor. If the mixture feels too sticky to handle, add more ground almonds.
3

Form the base in a circular cake tin (8inches) - one where the base is detachable. Then freeze for 1 hour.
4

Whilst the base is firming in the freezer, make the filling. In a food processor combine the ingredients for the filling until smooth and creamy. You may want to add a little water if it’s too thick to process... but not too much.
5

Add the filling to the base once firm and even out the top. Place in the fridge for 6-8 hours or overnight if possible.
6

Once the cheesecake is set with a little wobble, top with the blueberry mixture. To make this, heat slowly the ingredients until a jam like consistency begins. Be careful not to burn the sugar. Add to cheesecake when cool.