Vegan Blueberry Cheesecake | Dorothy Lane Market

Ingredients

• 1 cup rolled oats (not quick cooking)
• ½ cup packed brown sugar
• ½ tsp sea salt
• 2 Tbsp vegan butter
• 1 cup raw cashews
• 1 cup soft tofu
• 1 cup vegan cream cheese
• 1 cup granulated sugar
• ¼ tsp grated lemon zest
• ¼ cup freshly squeezed lemon juice
• 2 cups fresh or frozen blueberries
• 2 Tbsp lemon juice
• ¼ cup sugar