Vegan Blueberry Lemon Cheescake Recipe
This vegan blueberry lemon cheesecake is delicious, fruity, smooth, delicate and light. Quick and simple to make, this no-bake healthy vegan cheesecake is sure to impress. Refined sugar and oil free!
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Cooking tools:
- Pan
- Stove
- Food processor
- Kitchen scale
- Tart pan
- Aluminum foil
- Spoon
- Freezer
- Refrigerator
Ingredients
- 50g rolled oats
- 8 dates, pitted
- 25g sultanas
- 10g sunflower seeds
- 1 tbsp maple syrup
- Zest of 1 organic, unwaxed lemon
- Pinch of Himalayan pink salt
- 75g cashews (pre-soaked in water for at least an hour)
- 100g fresh blueberries
- 1 tsp maple syrup
- Juice of 1 organic, unwaxed lemon
- Seeds of 2 cardamom pods
- 50g fresh blueberries
- Fresh mint leaves (optional)
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