We’ve acquired berries on our thoughts. We will’t consider a greater method to have a good time the top of summer time than with Melissa King’s vegan tackle blueberry cheesecake from Straightforward. Entire. Vegan: 100 Taste-Packed, No-Stress Recipes for Busy Households. This antioxidant-packed uncooked dessert captures the creaminess of its conventional dairy-based counterpart with none of the cruelty or ldl cholesterol, making it the proper bite-sized addition to a seasonal picnic.
What you want:
For the crust:
1½ cups uncooked almonds
8 to 10 Medjool dates, pitted
1 to 2 teaspoons water
For the filling:
2 cups uncooked cashews, soaked in a single day in water
1½ cups blueberries, plus extra for topping
½ cup maple syrup
⅓ cup melted coconut oil
2 tablespoons lemon juice
½ teaspoon salt
What you do:
1. For the crust, in a meals processor, mix almonds and dates. Slowly add water, 1 teaspoon at a time as wanted, till combination clumps collectively.
2. Place liners in muffin pan. Press a bit of little bit of crust into every cup. Place in fridge whereas making the cheesecake filling.
3. For the filling, in a meals processor, mix cheesecake elements till combination is easy, about 1 to 2 minutes.
4. Spoon cheesecake combination into every muffin cup, filling to the highest. As soon as all muffin cups are stuffed, place muffin pan into fridge for six hours till utterly agency. You may also place cheesecakes into the freezer for 1½ hours to hurry up the method.
5. Serve topped with contemporary blueberries, if desired.
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