Vegan Blueberry and Lemon ‘Cheesecake’ Bars

Ingredients

• 2 cups raw cashews, soaked in boiling water for 20 minutes
• ¾ cup unsweetened plant-based milk
• ⅓ cup lemon juice
• ½ cup caster sugar
• 1 tsp vanilla extract
• 40g vegan butter, melted
• 125g blueberries, plus extra to serve
• Vegan icing sugar, to dust
• Unsweetened vegan coconut yoghurt, to serve
• 2/3 cup rolled oats
• ⅓ cup cashew nut butter
• ¼ cup maple syrup
• ¼ cup almond meal
• ¼ cup desiccated coconut
• 1 tbsp flax seeds
• 1 tsp ground cinnamon