“This tastes like something you would buy in a fancy restaurant” – My Father, upon tasting a delicious slice of this blueberry treat.
When you think vegan cheesecake, you are probably wondering how it could possibly taste good without the main ingredient of a normal cheesecake – cream cheese.. But i assure you this recipe is so divine, and best of all, no animals harmed!
3/4 cup desiccated coconut
1 cup almonds
1/3 cup cashews
1 1/4 cup pitted dates
1/1 tsp vanilla bean paste
1/4 tsp sea salt
2 Tbsp melted coconut oil
1 1/4 cup cashews (soaked 2-4 hours)
2 cups desiccated coconut
1/2 cup almond milk
1/3 cup water
3 1/2 tbsp lemon juice
1/4 cup raw honey (or agave syrup to make vegan)
1/1 tsp sea salt
1/4 tsp vanilla bean paste
1tbsp vanilla extract
1 cup coconut oil
2 1/2 cups fresh or frozen blueberries (defrosted)
1 cup fresh blueberries folded into the blueberry coulis
2 cup frozen blueberries (defrosted)
2 tbsp irish moss paste
1/4 cup lemon juice
1 tsp vanilla extract
1/4 cup organic maple syrup
To prepare the base:
Blend all the base ingredients in a food processor until combined. If the mixture is too dry and crumbly add 1-2 tsp of water.
Line a 20cm cake tin and press the base into the tin firmly, then place into the freezer while preparing the filling.
To prepare the filling:
Drain the soaked cashews and place all ingredients except the berries into the blender. Blend until it’s really smooth.
Poor half of the mixture into the cake tin and add the blueberries to the other half of the mixture and blend.
Poor the blueberry half of the mixture over the mixture already in the tin and with a teaspoon slowly swirl them together until you get a marbled effect. Don’t over mix otherwise it will just be an entirely purple cheesecake (which is fine if you want that effect)
Leave to set in the freezer for a minimum of 6 hours.
Blend ingredients in a blender and let set in the fridge for 5 hours before using.
It is such a rich dessert, that you only need a small slice.. which means you can have blueberry cheesecake 16 nights in a row if you don’t share it 😛
Going to grab a slice now!
recipe from my favourite cook book, The unbakery, by Megan May