*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free). 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. This no-bake vegan blueberry cheesecake is so easy to make!
Process until nice and creamy and combined. The cashews and this cheesecake mixture is creamiest. Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy How To Make Vegan Lemon Blueberry Cheesecake: (For ingredients and full instructions see the To make the filling, soak some raw cashew nuts in boiling water for half an hour, drain well then. You can cook *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) using 16 ingredients and 10 steps. Here is how you cook it.
Ingredients of *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)
- It's of Crust.
- You need 1/2 cup of pecans.
- It's 1/2 cup of almond flour or raw almonds.
- Prepare 1 cup of pitted dates.
- It's 1 tsp of vanilla.
- It's 1/4 cup of melted coconut oil.
- You need Pinch of salt.
- You need of Filling.
- Prepare 2 cups of cashew (soak at least 3 hours before).
- Prepare 3-4 Tbs of lemon juice (or more if you like).
- Prepare 1/3 cup of agave or maple syrup.
- You need 1 cup of coconut milk.
- Prepare 1 tsp of vanilla.
- It's 1/3 cup of coconut oil.
- You need 1 cup of fresh blueberries.
- You need 1/2 tsp of salt.
Baked vegan cheesecake with a delicious poppy seed layer. This light/airy cake is a great dessert Nut-Free Alternative. As mentioned before this baked vegan cheesecake is plant-based Not sure where you are based, maybe you can buy vegan cream cheese in the store which doesn't contain soy? The idea of dairy-free cheesecake sounds insane, right?
*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) step by step
- 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 ☺️.
I've seen cashew-based vegan "cheesecake" around I do not know but I wanted to eat the whole batch of vegan strawberry cheesecake filling straight out of the bowl. Good thing I have to share them or I. I BAKED a cheesecake for a change… Like a regular ol' cheesecake. Almost conventional, I know… except somehow the dairy, eggs, sugar, and gluten got left out Ok, I can keep telling you what's NOT in this cake, but let's talk about what's in it instead :D Because I'm sure you're going to want this easy. They're NOT sticky at room temperature!