Thinking about that vegan cheesecake you always want to try? Here’s a sugar free cashew based Vegan Cheesecake With Blueberry on top!
Ingredients
- 2 cups raw cashews, soaked overnight 1 lemon, juice only
- 3/4 cup coconut milk
- 3 tbsp Natvia
- 1/2 cup blueberries, fresh or frozen
- 1/2 cup raw almonds
Method
- Line a round pan with parchment paper and set aside.
- Make the crust first – place the almonds and coconut milk in the food processor and pulse to obtain a sticky mixture.
- Add 1 tbsp Natvia to the mixture and pulse to mix.
- Spread the mixture into the pan and press it to evenly arrange.
- Drain the cashews and place them in the food processor along with the lemon juice, coconut milk and 2 tbsp Natvia.
- Process to obtain a smooth cream.
- Pour the cashew mixture in the pan on top of the crust, and spread evenly. Cover and freeze for at least 3 hours.
- Place the blueberries, or puree on the top.
- For serving, let it stay at the room temperature for 15 mins until it can be cut easily.
Makes 12 slices
Macros for 1 slice: Calories: 173.5 Fat: 13.8g Carbs: 10g Protein: 4.9g
