Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, easy no bake vegan blueberry cheesecake (not nut free). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something which I’ve loved my whole life. They’re nice and they look wonderful.
A no-bake vegan blueberry cheesecake recipethat's easy to make with only nourishing ingredients, refined-sugar-free, gluten-free and paleo! This vegan cheesecake with cashews is creamy, sweet and tastes like the real thing - without dairy or refined sugar! Gluten-Free This incredibly luscious No-Bake Vegan Blueberry Cheesecake is made with cashews and coconut cream with the addition of blended blueberries and a hint of lemon. It is perfect for an easy, healthy, and mouthwatering dessert!
To begin with this particular recipe, we have to first prepare a few ingredients. 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):
- Take Crust
- Take 1/2 cup pecans
- Take 1/2 cup almond flour or raw almonds
- Prepare 1 cup pitted dates
- Make ready 1 tsp vanilla
- Make ready 1/4 cup melted coconut oil
- Take Pinch salt
- Make ready Filling
- Get 2 cups cashew (soak at least 3 hours before)
- Make ready 3-4 Tbs lemon juice (or more if you like)
- Make ready 1/3 cup agave or maple syrup
- Take 1 cup coconut milk
- Prepare 1 tsp vanilla
- Prepare 1/3 cup coconut oil
- Prepare 1 cup fresh blueberries
- Get 1/2 tsp salt
This no-bake vegan blueberry cheesecake is so easy to make! This "cheesecake" is not only vegan but also raw, dairy-free, gluten free and free of processed sugar. So follow this recipe to learn how to make delicious no-bake vegan cheesecake. A cheesecake was an easy way out in this case!
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 ☺️
So follow this recipe to learn how to make delicious no-bake vegan cheesecake. A cheesecake was an easy way out in this case! I adapted it very slightly and it worked wonderfully. A few things you should know about this Blueberry Cheesecake: it is raw, free of refined sugar and completely grain-free. Try our easy no bake vegan blueberry cheesecake cake recipe without no coconut and taste amazing.
So that is going to wrap it up for this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
