A decadent cashew-cream cheese base and a superbly candy, jammy blueberry topping will go away you coming again for seconds of this next-level cheesecake from Lauren Toyota’s cookbook Sizzling For Meals Vegan Consolation Classics.
What you want:
For the crust:
1 cup rolled oats (not fast cooking)
½ cup packed brown sugar
½ teaspoon sea salt
2 tablespoons vegan butter, melted
For the filling:
1 cup uncooked cashews, soaked in sizzling water for 20 minutes
1 cup comfortable tofu
1 cup vegan cream cheese
1 cup granulated sugar
¼ teaspoon grated lemon zest and 1⁄4 cup freshly squeezed lemon juice
For the blueberry topping:
2 cups contemporary or frozen blueberries
2 tablespoons lemon juice
¼ cup sugar
What you do:
1. For the crust, preheat oven to 350 levels. Right into a meals processor, pulse rolled oats right into a superb flour. Add brown sugar, salt, and melted butter, and pulse till mixed. Right into a 7- or 8-inch springform pan lined with parchment paper, press combination into an excellent layer.
2. For the filling, drain and rinse cashews. Place in a high-powered blender with remaining components and mix till very clean.
3. Pour filling over crust and bake for 45 minutes till edges are mild brown. Middle could seem comfortable, however will agency because it cools.
4. Permit cheesecake to chill fully and refrigate in a single day or a minimum of 4 hours. Take away sides of springform pan, and let cake sit at room temperature for half-hour earlier than serving.
5. For the topping, right into a saucepan over medium warmth, mix all components and simmer for six minutes. Let cool earlier than serving over cheesecake. Retailer leftover cheesecake in fridge for as much as 7 days.
