Cashew-Cream Cheesecake With Blueberry Compote | VegNews

Ingredients

• For the crust:
• 1 cup rolled oats (not quick cooking)
• ½ cup
• packed brown sugar
• ½ teaspoon sea salt
• 2 tablespoons
• vegan butter
• , melted
• For the filling:
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 cup
• soft tofu
• vegan cream cheese
• 1 cup granulated sugar
• ¼ teaspoon grated lemon zest and 1⁄4 cup freshly squeezed lemon juice
• For the blueberry topping:
• 2 cups fresh or frozen blueberries
• 2 tablespoons lemon juice
• ¼ cup sugar