Hello, I am Marie. Today, I’m gonna show you how to make easy no bake vegan blueberry cheesecake (not nut free) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. 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 current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this 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 that.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Prepare Crust
- Get 1/2 cup pecans
- Make ready 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
- Make ready Pinch salt
- Take Filling
- Prepare 2 cups cashew (soak at least 3 hours before)
- Take 3-4 Tbs lemon juice (or more if you like)
- Get 1/3 cup agave or maple syrup
- Prepare 1 cup coconut milk
- Make ready 1 tsp vanilla
- Prepare 1/3 cup coconut oil
- Make ready 1 cup fresh blueberries
- Get 1/2 tsp salt
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 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 with this special dish easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
