Healthy Vegan Cheesecake with Blueberries | Whole Foods
Superbly tasty, fresh and colorful raw dessert. Completely whole food, plant-based vegan cheesecake that is free from processed ingredients!
Fresh but creamy, this is one sweet delight that helps you stay happy and healthy, even help you lose weight! Enjoy
Fresh but creamy, this is one sweet delight that helps you stay happy and healthy, even help you lose weight! Enjoy
Ingredients
For the Base
- 2 cups raw almonds
- 9 regular pitted dates
- 1 tbsp raw cacao beans ground
- ½ tsp vanilla extract
- 7 tbsp water
For the cashew cream
- 3 cups raw cashews
- 2 tbsp chia seeds
- ½ tbsp poppy seeds
- 4 tbsp Maple syrup
- 1 lemon juiced
- ¾ cup water
Topping
- 1 cup blueberries fresh or frozen
- 3 tbsp lemon juice freshly squeezed
- ½ cup raspberries
Instructions
- Place all ingredients for the base in a food processor and pulse until finely chopped and a sticky dough is formed.
- Spread the dough evenly into the bottom of a round cake pan and press it well into one layer.
- For the cashew cream, place all ingredients in the food processor and blend until smooth and creamy.
- Pour the mixture over the nut base and smooth the surface.
- Place in the refrigerator overnight.
- For the topping, combine the blueberries and lemon juice and mash them with a fork.
- Spread the blueberries on top of the cheesecake!
- Decorate with fresh raspberries.
- Enjoy!
Notes
- For the nut base, you can blend the almonds and dates separately and
then mix them together. But I prefer to do it all at once as everything
gets better combined. - You can soak the cashew nuts for several hours before blending them.
I didn`t have time for this but I found that dry cashews absorb the
added water very well and the cream gets firm well enough after
refrigerated for several hours. (There is no coconut oil or other oil in
the recipe that hardens when refrigerated).
Nutrition
Serving: 1gCalories: 93kcalCarbohydrates: 19gProtein: 1gFat: 2gPolyunsaturated Fat: 1gSodium: 10mgFiber: 3gSugar: 14g