Vegan No-Bake Blueberry Cheesecake — Laura Friendly - Happily Gluten and Dairy-Free Recipes
Indulge in a dairy-free, gluten-free Vegan No-Bake Blueberry Cheescake with creamy cashew filling and fresh blueberry bursts. Perfectly easy and delicious!
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Cooking tools:
- Food processor
- Blender
- Springform pan
- Saucepan
- Stove
- Freezer
- Refrigerator
- Mixing bowl
- Whisk
- Chef's knife
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 pint blueberries
- 4 tbsp sugar
- 1 tbsp lemon juice
- 1/4 tsp salt
- 2 tbsp cold water
- 1 tbsp cornstarch
- 1/2 cup additional blueberries
- 8-oz. gluten-free, vegan, hard cookies (makes 2 cups crushed)
- 5 tbsp melted vegan butter
- 2 cups raw cashews (soaked overnight, drained)
- 1 package firm tofu
- 2/3 cup coconut oil, melted
- 1 cup organic, gluten-free, powdered sugar
- 5 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp xanthan gum
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