Rita’s blog for lovers of real food
Blueberry Cashew “Cheesecake”: gluten-free and vegan
22nd July 2016
When is a cheesecake not a cheesecake? When it’s clever mix of cashews and blueberries that make a delicious, creamy berry dessert. I made it for the first time when friends came over last week and it was a big hit. Though I say it myself, I think it tastes better than real cheesecake which can be a bit bland. I used big, juicy English blueberries – in season now – but frozen work too. The blueberry “jam” to serve with the cake (not shown because it was all gobbled up before I got the chance to snap it) adds a special touch.
It’s all-vegan, gluten- and dairy-free and packed with nutty goodness.
Forward planning: you’ll need to soak the cashews in advance and leave the cake in the freezer for at least 6 hours to set
You’ll need a round 8″/20cm cake case, preferably silicone and a food processor
For the cheesecake base:
150 g almonds in their skin
120 g stoned dates
1/4 teaspoon of sea salt
Blend all of the ingredients in a food processor until they come together to form a dough. Press the mixture into a silicone cake case. If you don’t have a silicone case, line a freezer proof cake case with baking parchment.
For the filling:
220 g of cashews soaked for at least 4 hours, preferably overnight
150 ml of coconut oil
75 ml of water
1-2 tablespoons of liquid sweetener e.g. Sweet Freedom
4 drops of vanilla extract
1/2 teaspoon of sea salt
200 g of fresh or frozen blueberries
Blend all of the ingredients, except the berries, until the mixture is smooth. Stir in the blueberries and pour the mixture into the cake case. Smooth the top with the back of a spoon. Place the cake in the freezer for at least 6 hours to set hard. Remove from the freezer about 2 hours before serving. Tip: It’s easier to remove the cheesecake from the case while still frozen.
Blueberry Jam (optional)
150 g of fresh or frozen blueberries
2 tablespoons of chia seeds
1/2 to 1 tablespoon of liquid sweetener e.g. Sweet Freedom
Heat the berries in a pan with a few teaspoons of water until they start to go mushy. Allow to cool slightly then stir in the chia seeds. Leave the jam for about 15 minutes to thicken and serve with the cheesecake.
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