The Best Vegan Blueberry Cheesecake
Velvety, rich, and thick cheesecake with a delightful blueberry topping. It will please even the most discerning of palates.
For the crust:
1 cup rolled oats (not quick cooking)
½ cup packed brown sugar
½ tsp sea salt
2 Tbsp vegan butter, melted
For the filling:
1 cup raw cashews, soaked in hot water for 20 minutes
1 cup soft tofu
1 cup vegan cream cheese
1 cup granulated sugar
¼ tsp grated lemon zest
¼ cup freshly squeezed lemon juice
For blueberry topping:
2 cups fresh or frozen blueberries
2 Tbsp lemon juice
¼ cup sugar
For the crust, preheat oven to 350ºF. Into a food processor, pulse rolled oats into a fine flour. Add brown sugar, salt, and melted butter, and pulse until combined. Into a 7 or 8-inch springform pan lined with parchment paper, press mixture into an even layer.
For the filling, drain and rinse cashews. Place in a high-powered blender with tofu, cream cheese, sugar, and lemon zest and juice, and blend until smooth.
Pour filling over crust and bake for 45 minutes until edges are light brown. Center may appear soft, but will firm as it cools.
Allow cheesecake to cool completely and refrigerate overnight or at least 4 hours. Remove sides of springform pan and let cake sit at room temperature for 30 minutes before serving.
For the topping, into a saucepan over medium heat, combine blueberries, lemon juice, and sugar and simmer for 6 minutes. Let cool before serving over cheesecake. Store leftover cheesecake in fridge for up to 7 days.
Adapted from VegNews.com
SERVINGS: Serves 8
ALLERGENS: Other Nuts