Vegan Blueberry Cheesecake Raw And Healthy

This vegan no-bake cheesecake with cashews is creamy, sweet, and tastes like the real thing – without dairy or refined sugar! Often, people will ask you why you want to eat a vegan cheesecake if you don’t want to eat dairy in the first place. Being vegan is a lifestyle that consists of refusing animal food to be kind to the planet and animals. However, it doesn’t mean you are ready to give up on the tastes and flavors of the food you used to love. We make Vegan Brownies, Vegan Pancakes, and Vegan Crepes all the time! Somehow, creating vegan versions of the desserts we love became a passion that brings joy and happiness to my home. I always find it satisfying when non-vegan family members ask for more of this vegan cheesecake that they first mocked because it was made with no cheese or dairy.

What’s Vegan Berry Cheesecake?

A Vegan Berry Cheesecake is a plant-based version of the classic cheesecake where the cream cheese is replaced with a cashew layer. By blending soaked cashews, it’s possible to make the same texture with no dairy product.

Raw Vegan Cheesecake Ingredients

Let’s see the wholesome ingredients you need to make this creamy vegan cheesecake cashew recipe.

Cashews – I recommend buying cashew pieces from Indian supermarkets. It is much cheaper than whole cashews. See below my tips to soak cashews to perfection. Liquid Sweetener – I love the flavor of maple syrup, but you can also use brown rice syrup to half the GI and carbs or sugar-free monk fruit syrup to make a vegan sugar-free dessert. Lemon Juice – to bring the tangy touch. Coconut Oil – if you don’t like coconut oil flavor, use refined coconut oil. Coconut Milk – you can also use almond milk, cashew milk, or soy milk. Blueberries – Fresh or thawed frozen blueberries. Don’t use frozen blueberries. It wouldn’t work if they haven’t been thawed! Vanilla – for flavor. Almonds – roasted or raw unroasted. Unsweetened Desiccated Coconut

How To Make Vegan Blueberry Cheesecake

I am very excited to share this vegan blueberry cheesecake recipe with you. It is a pretty simple recipe that I guarantee everyone will love, vegan or not. The method is very similar to many raw vegan dessert recipes. If you want to ensure complete success with this raw vegan cheesecake recipe, you need a powerful blender to turn your soaked cashews into a creamy cheesecake-like texture. Ensure all ingredients are at room temperature before starting, as melted coconut solidifies below 68°F (20°C), potentially causing oil lumps when in contact with frozen blueberries. If using frozen blueberries, defrost them overnight or at least 4 hours before beginning the recipe.

How To Soak Cashews

The most crucial part f this vegan blueberry cheesecake recipe is to perfectly soften the cashews, soaking them in water. There are two methods available to you for this. Once done, always remember to clean and dry the cashews before putting them in the blender.

Storage Instructions

The Raw Vegan Cheesecake can be stored in the fridge for up to 4 days in an airtight container. You can also freeze the whole cheesecake in an airtight cake box and defrost it in the fridge the day before serving. It might be easier to freeze individual slices so it takes less room in the fridge.