Hi, I’m Kate. Today, we’re going to make easy no bake vegan blueberry cheesecake (not nut free) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) Recipe
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have 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):
- Make ready Crust
- Prepare 1/2 cup pecans
- Prepare 1/2 cup almond flour or raw almonds
- Prepare 1 cup pitted dates
- Make ready 1 tsp vanilla
- Get 1/4 cup melted coconut oil
- Get Pinch salt
- Make ready Filling
- Prepare 2 cups cashew (soak at least 3 hours before)
- Make ready 3-4 Tbs lemon juice (or more if you like)
- Take 1/3 cup agave or maple syrup
- Prepare 1 cup coconut milk
- Make ready 1 tsp vanilla
- Take 1/3 cup coconut oil
- Take 1 cup fresh blueberries
- Take 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 cbled
- 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 dish easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
