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Best Advice to Cooking Yummy Vegan Lemon & Blueberry Cheesecake (contains nuts)

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Vegan Lemon & Blueberry Cheesecake (contains nuts)

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:

  1. Get of Filling.
  2. You need 450 g of Cashews (soaked in hot water for 1 hour).
  3. Get 5 of lemons (juiced).
  4. Prepare 180 ml of water.
  5. Get 180 ml of maple syrup.
  6. Provide 2 tbsp of vanilla extract.
  7. Take 120 ml of coconut oil.
  8. Prepare of Base.
  9. Use 100 g of dates.
  10. Use 150 g of walnuts.
  11. Get 1 tbsp of ground almonds.
  12. Take of Topping.
  13. You need 200 g of blueberries.
  14. Provide 100 g of castor sugar.
  15. Take 2 tbsp of black pepper.
  16. 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:

  1. Soak cashews overnight preferably, or in hot water for 1-2 hours..
  2. Make the base by combining ingredients in a food processor. If the mixture feels too sticky to handle, add more ground almonds..
  3. Form the base in a circular cake tin (8inches) - one where the base is detachable. Then freeze for 1 hour..
  4. 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..
  5. 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..
  6. 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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