This is another one of our favorite vegan cheesecake recipes we’d like to share. While we prefer fresh fruit, our favorite fruits aren’t always in season. The blueberry sauce topping on this cheesecake is delicious whether made with fresh or frozen blueberries. That makes our vanilla blueberry vegan cheesecake perfect all year long!
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Most everything vegan with a ‘cheesecake’ twist is made with cashews. To make a delectable vegan cheesecake you need to make sure you soak your cashews for at least 2 hours (or overnight).
Ingredients:
Crust:
- 3/4 cup oats
- 3/4 cup pecans
- 1 cup Medjool dates. One to three more as needed. The mixture should hold together when pinched between two fingers.
- 1 tablespoon coconut oil
- a large pinch of salt
Filling:
- 1 1/2 cups cashews – *soak in water for at least 2 hours. Rinse and drain.
- 1/2 cup almond milk – unsweetened, unflavored
- 3 tablespoons raw honey or agave or other organic, natural liquid sweetener
- 2 – 3 teaspoons vanilla paste or extract
- a pinch of salt
- 1/2 cup liquid coconut oil
- 2 tablespoons coconut or cacao butter in liquid (but thick) form.
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Blueberry sauce:
- 3 tablespoons fresh lemon juice
- 4 teaspoons arrowroot powder (cornstarch can be substituted)
- 2 cups organic blueberries – fresh or frozen depending on the season water
- 1/4 cup organic sugar
- 2 tablespoons water
- pinch of salt
Directions for crust:
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- Place rolled oats, pecans, dates, coconut oil and salt in a food processor. Blend until combined but with texture. It should stick together when pinched between two fingers. If not, add another date as needed.
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- Pour the crust mixture into a 6-inch springform pan. Press firmly all over. I use a flat bottom, straight edge glass to press the crust evenly.
- Put the crust in freezer to set.
Directions for filling:
- Wash and dry food processor in preparation for mixing the filling.
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- In food processor blend, cashews, almond milk, honey, almond extract and salt. When the filling mixture is creamy without lumps, add coconut oil and cacao butter. Mix again until combined.
- Pour the filling mixture on top of the crust.
- Place in freezer for several hours or refrigerator overnight to set.
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- Once filling is firm to touch, remove from freezer. Carefully remove the cheesecake from the springform pan.
- If you’re very careful and the cake is frozen you can remove it from the springform base. If you’re able to… carefully slide the cake onto a serving plate.
PHOTO
Directions for blueberry sauce:
- In small bowl, whisk together lemon juice and arrowroot powder until combined.
- In medium depth saucepan, combine blueberries, sugar, water and salt.
- Bring to a boil. Let boil while stirring constantly for one minute. Reduce heat to a simmer and add lemon juice/arrowroot mixture.
- Continue to simmer watching and stirring until sauce thickens.
- Let the sauce cool completely before pouring on your cheesecake.
- If your cheesecake isn’t devoured immediately… keep in the refrigerator.
FYI!!! This sauce is delicious with our multi-grain pancakes or even on a bowl of fresh sugarless fruit sorbet!
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![](http://i1.wp.com/simplesojourns.com/wp-content/uploads/2016/11/Blueberry-Vanilla-Vegan-Cheesecake-Simple-Sojourns-1.jpg?resize=640%2C480)
- 3/4 cup oats
- 3/4 cup pecans
- 1 cup medjool dates. One to three more as needed. Mixture should hold together when pinched between two fingers.
- 1 tablespoon coconut oil
- a large pinch of salt
- 1 1/2 cups cashews – *soak in water for at least 2 hours. Rinse and drain.
- 1/2 cup almond milk – unsweetened, unflavored
- 3 tablespoons raw honey or agave or other organic, natural liquid sweetener
- 2 – 3 teaspoons vanilla paste or extract – to your taste
- a pinch of salt
- 1/2 cup liquid coconut oil
- 2 tablespoons coconut or cacoa butter in liquid (but thick) form.
- 3 tablespoons fresh lemon juice
- 4 teaspoons arrowroot powder (cornstarch can be substituted)
- 2 cups organic blueberries – fresh or frozen depending on the season water
- 1/4 cup organic sugar
- 2 tablespoons water
- pinch of salt
- Place rolled oats, pecans, dates, coconut oil and salt in a food processor. Blend until combined but with texture. It should stick together when pinched between two fingers. If not, add another date as needed.
- Pour the crust mixture into a 6 inch springform pan. Press firmly all over. I use a flat bottom, straight edge glass to press the crust evenly.
- Put the crust in freezer to set.
- Wash and dry food processor in preparation for mixing the filling.
- In food processor blend, cashews, almond milk, honey, almond extract and salt. When the filling mixture is creamy without lumps, add coconut oil and cacao butter. Mix again until combined.
- Pour the filling mixture on top of the crust.
- Place in freezer for several hours or refrigerator overnight to set.
- Once filling is firm to touch, remove from freezer. Carefully remove the cheesecake from the springform pan.
- If you’re very careful and the cake is frozen you can remove it from the springform base. If you’re able to… carefully slide the cake onto a serving plate.
- In small bowl, whisk together lemon juice and arrowroot powder until combined.
- In medium depth saucepan, combine blueberries, sugar, water and salt.
- Bring to a boil. Let boil while stirring constantly for one minute. Reduce heat to a simmer and add lemon juice/arrowroot mixture.
- Continue to simmer watching and stirring until sauce thickens.
- Let the sauce cool completely before pouring on your cheesecake.
- If your cheesecake isn’t devoured immediately… keep in the refrigerator.
- This sauce is delicious with our multi-grain pancakes or even on a bowl of fresh sugarless fruit sorbet!
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