Blueberry Vegan Cheesecake



Base:

  • 1/2 cup dates
  • 1/2 cup almonds
  • Salt

Cream:

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

Over:

  • blueberry powder
  • fresh blueberries
  • Coconut
  • Edible flower

 

Soak the dates you have removed the seeds in hot water for 15 minutes. Take it out and dry it. Throw the almonds in the blender and shred them. Add the dates and salt and mix until it becomes a paste. Pour the mixture into the spring form mold and put it in the refrigerator.

To prepare the cream, put all the cream ingredients in the blender and mix until you get a smooth consistency. After pouring the cream into the cake mold, wrap it with cling film and leave it in the refrigerator for 4 more hours.

Take it out of the fridge and let it sit at room temperature for 10-15 minutes. Sprinkle blueberry powder on top and garnish with other ingredients.

 ENJOY YOUR MEAL

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