Blueberry Cashew Cheese Cake

So creamy and Vegan this is a great summer treat!

You can get creative with this one. Not a fan of blueberries? Add a vegan Chocolate sauce or even caramel you can make this any flavour you like!

Ingredients

Crust

• 1 cup of raw almonds
• 12-13 Medjool dates
• 1/2 tbsp coconut oil, liquified

Blueberry Sauce

• 300g fresh or frozen blueberries
• 1/4 cup maple syrup, to taste
• 2 tablespoons cornflour or corn starch

Cheesecake Filling

• 4 cups raw cashews, soaked overnight, drained, and rinsed
• 1 cup of water
• 3/4 cup rice malt syrup
• 2/3 cup coconut oil, liquified
• 1/2 cup lime juice
• 2 vanilla beans, scraped

Instructions

Blueberry Puree

1. Add half the blueberries and the rest of the ingredients to a small pot.
2. Use a stick blender to roughly blend the blueberries, leaving some chunks in the pure.
3. Bring the blueberry puree to a gentle boil for 5 minutes or until thickened.
4. Set aside to cool.

Crust

1. Line a springform pan with baking paper
2. Add all crust ingredients to a food processor and process until it becomes coarse (similar to bread crumbs)
3. Add the crust mixture into the springform pan and use your fingers and a spatula to flatten it.

Cheesecake Filling

1. Add all cheesecake filling ingredients to a blender and blend on high for 2-3 minutes or until creamy.
2. Pour the mix onto the crust and fold through 1/2 of the blueberry puree then gently tap to flatten and remove any air bubbles.
3. Freeze the cheesecake for at least 5 hours.
4. When you’re ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw.
5. Drizzle the rest of the blueberry puree on top and use a spatula to cover the top and push a little bit over the edge.
6. Enjoy!