Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, easy no bake vegan blueberry cheesecake (not nut free). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something that I have loved my entire 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 that.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Take Crust
- Get 1/2 cup pecans
- Make ready 1/2 cup almond flour or raw almonds
- Get 1 cup pitted dates
- Make ready 1 tsp vanilla
- Prepare 1/4 cup melted coconut oil
- Take Pinch salt
- Take Filling
- Prepare 2 cups cashew (soak at least 3 hours before)
- Make ready 3-4 Tbs lemon juice (or more if you like)
- Get 1/3 cup agave or maple syrup
- Prepare 1 cup coconut milk
- Prepare 1 tsp vanilla
- Make ready 1/3 cup coconut oil
- Take 1 cup fresh blueberries
- Make ready 1/2 tsp salt
The perfect dessert for any holiday, celebration, or family get together. The cheesecake filling is made using So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping, cashew nuts, and blueberries. You can't taste the cashews at all; it is just there to help. This no bake vegan cheesecake is a real crowd pleaser.
Steps 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 ☺️
You can't taste the cashews at all; it is just there to help. This no bake vegan cheesecake is a real crowd pleaser. If you're looking for a dessert that feels and tastes sinfully decadent but is actually good for you, look no further. Add oats, almonds, salt, vegan butter in a food processor and pulse a few seconds until fine crumbs form. Transfer to a medium bowl and fold in maple syrup and almond butter.
So that is going to wrap this up for this exceptional food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!