Best Advice to Cooking Yummy Vegan Lemon & Blueberry Cheesecake (contains nuts)
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We hope you got benefit from reading it, now let's go back to vegan lemon & blueberry cheesecake (contains nuts) recipe. You can have vegan lemon & blueberry cheesecake (contains nuts) using 16 ingredients and 6 steps. Here is how you cook it.
To cook an extraordinary Vegan Lemon & Blueberry Cheesecake (contains nuts), below are the materials needed:
- Get of Filling.
- You need 450 g of Cashews (soaked in hot water for 1 hour).
- Get 5 of lemons (juiced).
- Prepare 180 ml of water.
- Get 180 ml of maple syrup.
- Provide 2 tbsp of vanilla extract.
- Take 120 ml of coconut oil.
- Prepare of Base.
- Use 100 g of dates.
- Use 150 g of walnuts.
- Get 1 tbsp of ground almonds.
- Take of Topping.
- You need 200 g of blueberries.
- Provide 100 g of castor sugar.
- Take 2 tbsp of black pepper.
- You need 1 of bay leaf (optional).
After readying the components, next you are good to make your 5-star Vegan Lemon & Blueberry Cheesecake (contains nuts) by following the guidances below:
- Soak cashews overnight preferably, or in hot water for 1-2 hours..
- Make the base by combining ingredients in a food processor. If the mixture feels too sticky to handle, add more ground almonds..
- Form the base in a circular cake tin (8inches) - one where the base is detachable. Then freeze for 1 hour..
- Whilst the base is firming in the freezer, make the filling. In a food processor combine the ingredients for the filling until smooth and creamy. You may want to add a little water if it’s too thick to process... but not too much..
- Add the filling to the base once firm and even out the top. Place in the fridge for 6-8 hours or overnight if possible..
- Once the cheesecake is set with a little wobble, top with the blueberry mixture. To make this, heat slowly the ingredients until a jam like consistency begins. Be careful not to burn the sugar. Add to cheesecake when cool..
This vegan lemon bundt cake is moist, rich, tangy, and oh-so lemon-y. One of my favorite springtime desserts has always been lemon cake. The poignant sour lemony flavor mixed with the sweetness of. This vegan lemon drizzle cake is an egg-free and dairy-free take on this classic cake. It's light yet moist at the same and a breeze to make - it can be made in a single bowl.
Recipe : Vegan Lemon & Blueberry Cheesecake (contains nuts)
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