Recipe courtesy of Kirsty's (http://www.kirstys.co.uk)
Vegan Blueberry Cheesecake
Free From: Gluten/Wheat, Dairy, Soya
Diet Specific: Vegan
Difficulty: Easy
You Will Need:
For the base…
- 2 packs GF digestives
- Cup of hazelnuts – raw – finely ground
- 2 tbsps. agave syrup
- 3 tbsps. melted coconut oil
For the topping…
- 1 cup raw cashews - soaked overnight (a large ripened avocado is a great cashew substitute)
- 350g silken tofu
- 2 tbsps. melted coconut oil
- Juice of 2 lemons and zest
- 3 tbsps. agave syrup
- Fresh blueberries
Method (makes 12):
- For the biscuit base, blitz all of the ingredients in a food processor until coarse.
- Cover the bottom of a 7-9” cheesecake/flan tray with a little coconut oil. Alternatively use some wine glasses for individual cheesecakes and coat the bottom of the tray with the crumb mix.
- For the topping, gently melt the coconut oil on the hob and add this along with the silken tofu, soaked cashews, lemon zest and juice to the food processor and blitz until extra smooth. This may take up to 4 minutes for the cashews to become smooth.
- Add the agave to taste – as the base is sweet, I prefer a less sweet topping.
- Smooth the mixture over the biscuit base and chill in the fridge for at least 3 hours.
- Top with blueberries.