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Blueberry Vegan Cheesecake

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Ingredients:

Base:

-1/2 cup dates
-1/2 cup of almonds
-A pinch of salt

Cream:

-3/4 cup cashews
-2 spoons of lemon juice
-Zest of 1 lemon
-3 spoons of coconut oil
-1/3 coconut milk
-1-3 spoons of maple syrup
-1/4 cup blueberries

Over:

-Blueberry powder
-Fresh blueberries
-Coconut
-Edible flower

Method:

Soak the pitted dates in hot water for 15 minutes.
Take it out of the water and dry it.
Put the almonds in the blender and shred.
Add the date and salt and mix until it becomes a paste.
Pour the mixture into a clamp mold and put it in the refrigerator.
To prepare the cream, put all the cream ingredients into the blender and mix until you get a smooth consistency.
After pouring the cream into the cake mold, wrap it with cling film and keep it in the refrigerator for another 4 hours.
When you take it out of the refrigerator, let it stand at room temperature for 10-15 minutes.
Pour blueberry powder over it and garnish with other ingredients.
Enjoy your meal!

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