Vegan Blueberry Cheesecake

Name: Vegan Blueberry Cheesecake
Yield: 10 servings
Cuisine: American
Ingredients: CRUST Ingredients:; 1 cup raw almonds; 7 medjool dates; 1 tbsp coconut oil; 1 tbsp cinnamon; Pinch sea salt; FILLING Ingredients:; 2 cups soaked, raw cashews 1 cup blueberries; 1/2 cup coconut oil juice from 1/2 lemon 1 tsp vanilla extract; 1/2 cup agave

Mari @cook_3594050

Approximate 398 calories per serving.

Mari @cook_3594050

Approximate 398 calories per serving.

Saved

Ingredients

10 servings

CRUST Ingredients:
1 cupraw almonds
7medjool dates
1 tbspcoconut oil
1 tbspcinnamon
Pinchsea salt
FILLING Ingredients:
2 cupssoaked, raw cashews 1 cup blueberries
1/2 cupcoconut oil juice from 1/2 lemon 1 tsp vanilla extract
1/2 cupagave

Saved

Steps

1

Add raw cashews to a large bowl of water and soak for at least 4 hours or overnight.
2

To a food processor, add all the ingredients for the crust. Blend until it resembles “graham cracker” crust.Set aside.
3

Once the cashews have finished soaking, discard the water then add the cashews to a food processor. Add the rest of the ingredients for the filling. Blend until very smooth, like cream.
4

Build a large cheesecake, or several mini-cheesecakes by adding the crust, patting it down, then adding the filling.
5

Freeze for about 1 hour (or longer), then place the cheesecake in the fridge about 30 to 45 minutes you are going to enjoy it.