Vegan Cashew Cheesecake with Blueberry Topping
Delicious vegan cheesecake recipe with luscious blueberry topping. Perfectly creamy and plant-based dessert for all to enjoy!
Ingredients
For the crust:
- 1 ⅔ cups all-purpose flour
- ¼ cup powdered sugar
- ¾ cup coconut oil
For the filling:
- 2 cups raw cashews
- ¼ cup vanilla soy milk
- ⅔ cup agave
- 1 tablespoon lemon juice
- 1 cup tofu
- 1 tablespoon cornstarch
For the topping:
- 1 cup frozen blueberries
- 3 tablespoon brown sugar
- 1 ½ tablespoon cornstarch
Instructions
- Start by soaking the cashews in cold water overnight.2 cups raw cashews
- Preheat your oven to 180C/350F.
- Combine all-purpose flour, powdered sugar, and coconut oil to form the crust. To make this step simpler, consider using a blender. Alternatively, you can manually work the mixture, gently warming the coconut oil until it softens slightly without completely melting it.1 ⅔ cups all-purpose flour, ¼ cup powdered sugar, ¾ cup coconut oil
- Press the prepared crust onto the bottom and sides of a 20cm/8-inch round cake pan, ensuring even coverage. Place the crust in the oven and bake for 15 minutes, then allow it to cool completely.
- For the filling, blend the soaked and drained cashews together with tofu, a pinch of salt, agave, lemon juice, cornstarch, and vanilla soy milk (or regular soy milk infused with vanilla extract).⅔ cup agave, 1 tablespoon lemon juice, 1 cup tofu, 1 ½ tablespoon cornstarch, ¼ cup vanilla soy milk
- Pour the blended filling onto the cooled crust and bake the cheesecake for 40-45 minutes until the edges are fully set but the center remains slightly jiggly.
- Let the cheesecake cool for a minimum of 3 hours.
- To create the blueberry topping, cook frozen blueberries with brown sugar and cornstarch over medium-high heat for 3-4 minutes or until the mixture thickens. Allow it to cool down completely.1 tablespoon cornstarch, 1 cup frozen blueberries, 3 tablespoon brown sugar
- Just before serving, generously pour the blueberry filling over the cheesecake.
Video
Notes
- Make sure the cashews are raw and soak for at least 8 hours to soften enough to create the creamy texture of cheesecake that you expect.
- Top with the homemade blueberry topping, or any preferred fruit topping.
Nutrition
Calories: 582kcalCarbohydrates: 58gProtein: 12gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 12mgPotassium: 274mgFiber: 3gSugar: 25gVitamin A: 39IUVitamin C: 6mgCalcium: 70mgIron: 4mg
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