Vegan Blueberry Cheesecake
This Non-Dairy & Naturally Sweetened Blueberry ‘Cheesecake’ will wow your taste buds.
There is no need to compromise on taste when not using the traditional method of cooking with heavy creams, eggs, sugar and milk. The texture of this cake is so light and the base crispy, a perfect combination for a delicious tasting dessert.
Non-Dairy Blueberry ‘Cheesecake’
2 cups rolled oats
½ cup chopped pecans
½ tsp. ground cinnamon
¼ cup safflower oil
¼ cup organic apple juice
¼ cup maple syrup or barley malt syrup
Preheat oven to 170/325 deg. Mix the ingredients together and place in a baking tin for 15/20 minutes, shaking occasionally to distribute for even crispiness. Allow to cool, then break up the mixture or gently blend to a finer consistency. Press the mixture into a spring form pan and set aside. I used an 8 inch pan.
½ cup organic apple juice 3 tbsp agar flakes
4 tbsp. maple syrup
1 pack silken tofu
1 cup apple sauce
1 tsp. lemon juice
1 tsp. lemon zest
½ vanilla pod, seeds only
Simmer the apple juice and agar flakes in a pan for 2 or 3 minutes then stir in the maple syrup. Blend this mixture with the remaining ingredients in an upright blender until you have a creamy consistency. Pour this mixture on top of your crust and chill in the refrigerator for at least two hours but it’s really best to chill it overnight.
½ cup organic apple juice
½ tbsp kuzu (or arrowroot)
1 cup organic blueberries
1 tbsp. maple syrup
Mix the apple juice and kuzu in a pan and stir until the mixture becomes clear. Add the blueberries and maple syrup and simmer for a few minutes until the colour of the berries bleed into the sauce. Allow to cool before spooning the sauce over the cake.
This cake will keep in the refrigerator for a few days, if it lasts that long. Enjoy!
I wish you all a wonderful happy and healthy festive period.
In good health