How to cook *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) easy

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) - . Today I am sharing this *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)! A quick and easy dinner that is ready in under 15 minutes! 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. These delicious and refreshing no-bake Vegan Blueberry Cheesecake Bars are perfect for the warm weather months! Add the cashews, berries, almond milk, vanilla, agave nectar, and lime juice. Process until nice and creamy and combined.

The cashews and this cheesecake mixture is creamiest. Best, no bake, easy, vegan raspberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious!

You can cook *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) with 16 Ingredients and 10 steps. See the following guide!

1. Crust.
2. 1/2 cup pecans.
3. 1/2 cup almond flour or raw almonds.
4. 1 cup pitted dates.
5. 1 tsp vanilla.
6. 1/4 cup melted coconut oil.
7. Pinch salt.
8. Filling.
9. 2 cups cashew (soak at least 3 hours before).
10. 3-4 Tbs lemon juice (or more if you like).
11. 1/3 cup agave or maple syrup.
12. 1 cup coconut milk.
13. 1 tsp vanilla.
14. 1/3 cup coconut oil.
15. 1 cup fresh blueberries.
16. 1/2 tsp salt.

You have to try the blueberry one with macadamia nuts, too. Feel free to rate the recipe (on the recipe card using the star system) if you have a moment… helps. Baked vegan cheesecake with a delicious poppy seed layer. This light/airy cake is a great dessert Nut-Free Alternative.

1. You will definitely need a food processor for this and a spring form pan for the best results!.
2. First things first, soak the cashews in water. Just enough water to cover them and soak for a minimum 3 hours or overnight.
3. For the crust. Add all crust ingredients into a food processor and combine until the mixture stays together but still a bit crumbled.
4. 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.
5. In your food processor add your drained and soaked cashews along with the other filling ingredients except the blueberries and lemon juice.
6. Blend this mixture very well the smoother the mix the better your texture.
7. Add lemon juice for the creamy Taste. Add as much or as little as you like. Add in blueberries last. Combine well.
8. Once your crust is frozen add the filling right on top and freeze until it sets completely..
9. Once everything is totally set. Remove from spring form pan and place on a cake plate !.
10. And you’re done! Thaw completely or eat slightly colder. Will last in the fridge up to 4 days ☺️.

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? 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. This delicious baked vegan cheesecake is creamy and dense like New York style cheesecake, but the recipe is super simple and easy. Video tutorial for Baked Vegan Cheesecake with Blueberry. But with the rest of the ingredients, you will not taste the store-bought stuff in the.