Vegan Cheesecake with Blueberry Sauce

Vegan Cheesecake with Blueberry Sauce

• Yields: 9 inch cake
• Prep Time: 10 minutes
• Soak Cashews- overnight

Must Haves

• electric blender
• 9 inch cake pan
• parchment paper

Bottom Ingredients

• 1/3  cup coconut oil melted
• 1 1/2 cups medjool dates
• 1.2 cup shredded coconut
• 1 cup vegan graham wafers
•  juice of one medium sized lemon

Filling Ingredients

• 4 cups cashews, soaked overnight then drained before blending
• 1/4  cup coconut oil melted
• 400ml canned premium or rich coconut milk
• juice of one medium sized lemon
• 3 T nutritional yeast
• 1/2 cup sugar

• 2 cups blueberries
• 2 T lemon rind
• 1/2 cup corn starch

Instructions

1. Prepare the cashews by pouring them into a bowl and cover with water. Chill overnight.Drain the water when ready to pour into the electric blender.
2. Add all the bottom ingredients into a blender and blend for 1 minute. Pour into a 9 inch cake pan lined with parchment paper and press and spread the filling into the bottom of the pan.
3. For the filling, pour all the filling ingredients into a blender. Blend to a creamy paste and pour the filling over the bottom ingredients in the cake pan. Chill overnight.
4. For the blueberry sauce and after the coconut oil is melted, add all the sauce ingredients into the pot and occasionally stir for 2 minutes. Chill the sauce overnight with filling.
5. When ready to serve the cake, pour the chilled blueberry sauce overtop of the filling.
6. To remove the cake from the pan, slide a rubber spatula around the entire sides of cake. Release the springform pan and remove the cake and place it onto a serving platter. Slice as desired and enjoy with a dollop of coconut whip.