VEGAN CASHEW CHEESECAKE

THECHEEKYCHICKPEA.COM

You will love this rich and creamy vegan cheesecake! Easy to make and ideal for sharing. 

INGREDIENTS:  – Flour – Powdered sugar – Coconut oil – Cashews – Tofu – Agave syrup – Lemon juice – Cornstarch – Vanilla soy milk – Blueberries – Brown sugar – Cornstarch

STEP 1: 

Combine the flour, powdered sugar, and coconut oil until crumbles form. Press into a springform pan and bake. 

STEP 2: 

While the crust bakes, combine the cashews, tofu, lemon juice, agave, milk, and cornstarch in a blender and pulse for 1 to 2 minutes until creamy. 

STEP 3: 

Pour the creamy mixture into the prepared crust then bake for 40 minutes.  Let cool completely then refrigerate. 

STEP 4: 

In a saucepan, combine the blueberries, sugar, and cornstarch.  Simmer for 15 minutes until thickened.  

Serve the cheesecake chilled with the fresh blueberry sauce on top.  This should be refrigerated 4 hours before serving. 

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