How to Cook Yummy EASY NO BAKE Vegan Blueberry Cheesecake NOT nut free

Without fail making ultimate EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) easy, fast, practical.

Good Evening every body, at this time you get present recipe EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) with 16 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 10 stages of easy cooking EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free).

Ingredients all EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

1. Needed : Crust.

2. Needed 1/2 cup : pecans.

3. Needed 1/2 cup : almond flour or raw almonds.

4. Needed 1 cup : pitted dates.

5. Needed 1 tsp : vanilla.

6. Needed 1/4 cup : melted coconut oil.

7. Prepare Pinch : salt.

8. Needed : Filling.

9. Prepare 2 cups : cashew (soak at least 3 hours before).

10. Needed 3-4 Tbs : lemon juice (or more if you like).

11. Prepare 1/3 cup : agave or maple syrup.

12. Prepare 1 cup : coconut milk.

13. Prepare 1 tsp : vanilla.

14. Needed 1/3 cup : coconut oil.

15. Prepare 1 cup : fresh blueberries.

16. Needed 1/2 tsp : salt.

If all ingredients EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

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 ☺️.

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