Almond Blueberry Vegan Cheesecake

Blueberries add a sweet touch to this vegan cheesecake that is made with almonds and is rich and creamy. Its a tasty dessert that doesnt have any dairy in it.

Ingredients:

• 1 cup almonds, soaked overnight
• 1 cup dates, pitted
• 1 cup cashews, soaked for at least 4 hours
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 cup blueberries, fresh or frozen
• 2 tbsp lemon juice
• 1/4 cup agave syrup

Instructions:

In a food processor, blend soaked almonds and dates until a sticky dough forms

Press the almond-date mixture evenly onto the bottom of a lined cake pan to form the crust

In a blender, combine soaked cashews, melted coconut oil, maple syrup, almond milk, and vanilla extract

Blend until smooth and creamy

Pour half of the cashew mixture over the crust

Add blueberries and lemon juice to the remaining cashew mixture in the blender

Blend until smooth

Pour the blueberry cashew mixture over the first layer in the cake pan

Drizzle agave syrup over the top in a decorative pattern

Place the cheesecake in the freezer to set for at least 4 hours or until firm

Once set, remove from the freezer, slice, and serve

Enjoy the creamy goodness of this almond blueberry vegan cheesecake