Vegan cheesecake with blueberries, easy recipe!
A simple recipe for a delicious and light cheesecake with a fruity, creamy taste.
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Cooking tools:
- Food processor
- Springform pan
- Parchment paper
- Freezer
- Mixing bowl
- Colander
- Measuring spoon
- Measuring cup
- Spatula
Ingredients
- 75 g Almonds, raw
- 55 g Walnuts, raw
- 5 Dates, medjool, pitted
- A pinch Sea salt
- 150 g Cashews
- 120 ml Coconut milk, full fat (from a can)
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla bean paste (or extract)
- 1 tablespoon Biotona bio Blueberry juice concentrate
- 1 tablespoon Lemon juice
- 1 tablespoon Coconut oil
- 3 tablespoons Biotona bio Blueberries
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