Pure deliciousness. Healthy and 100% vegan, you would not know when eating it that is the case.
Blueberry & Cashew Cheesecake
Pure deliciousness. Healthy and 100% vegan, you would not know when eating ti that is the case.
Ingredients
BASE INGREDIENTS:
- 1 cup almonds
- 1 cup cashew nuts
- 1 cup dates
- ½ cup` boiling water
FILLING INGREDIENTS:
- 2 cups cashew nuts
- 10 pitted dates
- ¼ teaspoon vanilla essence
- pinch of salt
- 1 cup boiling water
TOPPING INGREDIENTS:
- 2 cups frozen blueberries
- 2 tsps. arrowroot (or comflour)
- ½ cup cold water
- juice of half a lemon
Instructions
- Put dates and boiling water in a cup for 2 minutes to soften.
- Combine with all other base ingredients into food processor and process until a clumpy texture. Do not over process. It should have some small pieces of cashews showing. You may need to add a little more water if it is too dry.
- With a rubber spatula, press the base into 25cm (10in) tart dish (the ones with removable bottoms are best). Make sure you get a thick crust along the sides.
- Soak filling dates in boiling water for 2 minutes and combine with all other filling ingredients in a food processor. Process until you have a very smooth cashew cream.
- Pour out over the base and make level.
- To make the topping, mix arrowroot, lemon juice and water in a cold small pot or frying pan.
- Add blueberries and start heat (stirring well) until a gel has formed.
- Pour blueberry topping over the cheesecake to complete. Use a fork to evenly distribute.
- Refrigerate covered for several hours to help it firm up so it is easier to serve.
Notes
Dixon, Jeremy (2011) The Revive Cafe Cookbook
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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