Cashew-Cream Cheesecake With Blueberry Compote
Luscious, dense, thick, and tangy, with a classic blueberry compote. What more could you want from a cheesecake?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Food processor
- High-powered blender
- Springform pan
- Parchment paper
- Oven
- Mixing bowl
- Saucepan
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Cutting board
- Colander
- Spatula
Ingredients
- 1 cup rolled oats (not quick cooking)
- ½ cup
- packed brown sugar
- ½ teaspoon sea salt
- 2 tablespoons
- vegan butter
- , melted
- 1 cup
- raw cashews
- , soaked in hot water for 20 minutes
- soft tofu
- vegan cream cheese
- 1 cup granulated sugar
- ¼ teaspoon grated lemon zest and 1⁄4 cup freshly squeezed lemon juice
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- ¼ cup sugar
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